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Lemon Chiffon Pie #1

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1 baked 9 inch pie shell
1 1/2 teaspoons unflavored gelatin
1/3 cup cold water
4 egg yolks
5 tablespoons lemon juice
1/2 cup sugar
grated rind of 1 lemon
4 egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup sugar
slightly sweetened whipped cream


Soften the gelatin in the cold water. Add lemon juice, 1/2 cup of sugar and grated lemon rind to slightly beaten egg yolks. Cook in a double boiler, stirring constantly until the mixture is thickened, then remove from the heat, add the softened gelatin and stir until dissolved. Cool.

When mixture begins to thicken, beat egg whites until frothy, add salt and cream of tartar and blend. Add 1/4 cup of sugar gradually and continue to beat until the resulting meringue is stiff. Fold into yolk mixture gently but thoroughly, then pour into cooled baked pie shell. Chill until firm, then serve with topping of slightly sweetened whipped cream.

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