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Lemon
Chiffon Pie
| 4 large eggs, separated
1 c. sugar 1/2 c. lemon juice 1 1/2 tsp. lemon peel, grated |
1/4 tsp. salt
1 T unflavored gelatin 1/4 c. cold water |
| Mix egg yolks, 1/2 c. sugar, lemon juice,
peel and salt in the top of a double boiler. Cook overe boiling water until
thickened, about 5 minutes, stirring constantly. Stir in gelatin dissolved
in a small amount of water. Cool at room temperature. Do not stir.
Beat egg whites until stiff; add remaining sugar, 1 T at a time. Fold into cooled lemon mixture. Pile in graham cracker pie shell or in a baked regular pie shell. Refrigerate overnight. |
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