Lemon Chiffon Pie

Recipe Description

Recipe Ingredients

1 baked 10 inch pie shell
5 eggs, separated 1cup sugar
juice and rind of 2 lemons
½ package lemon gelatin
½ cup hot water

Instructions

Dissolve gelatin in water, cool. Beat the egg yolks with ½ cup sugar and the juice. Cook over hot water until thick, add gelatin and rind, cool until thick but not completely set. Beat egg whites until foamy, gradually add ½ cup sugar and beat until it mounds. Fold white into lemon mixture and put into baked shell. Refrigerate. This is excellent for Passover