Lemon chiffon pie #2

Yield: 1 Servings

1 Envelope unflavored Gelatine      1/2 c Cold water
4 Eggs -- separated      1 c C and H Granulated Sugar
2 ts Grated lemon peel      1/2 c Lemon juice
1/4 ts Salt      1 Baked 9" crumb crust -- OR-

Pastry shell Sweetened Whipped Cream In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks 1/2 cup sugar lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine ismelted. (About 5 minutes. ) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving. MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks 1/2 cup sugar lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe. Reprinted with permission from _Pies On Parade_ (Jean Porter C and H Sugar Kitchen) Electronic format by Karen Mintzias Recipe By :