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Lemon Chiffon Pie #2

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1 tablespoon gelatin
1/4 cup cold water
6 tablespoons lemon juice
1 baked 9-inch pie shell
grated rind 1/2 lemon
1 cup sugar
1/4 teaspoon salt
4 eggs
1/2 teaspoon vanilla


Blend gelatin and water. Beat egg yolks, 1/2 of sugar, lemon juice, rind, salt. Cook over boiling water until mixture thickens. Stir in gelatin, mix well. Cool. Stir in stiffly beaten egg whites blended with remaining 1/2 cup sugar and vanilla. Pour into baked pastry shell. Chill. Serve plain or with sweetened whipped cream.

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