ksul-uasc-mscc206_141

Lemon chiffon pie

Soak 1 T. plain gelatin in 1/4 c. cold water
3 eggs - separated
2/3 c. sugar
1/2 c. lemon juice
1/2 t. salt
1 t. lemon rind

Combine in double boiler egg yolks, 1/2 c. sugar, lemon juice and salt. Cook, stirring until smooth and thick. Add gelatin and stir until dissolved. Add rind. Chill until thick and syrupy. Beat egg whites stiff - add sugar grad. Fold into custard. Pour into crust. Chill and spread with whipped cream.