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Lemon Chiffon Pie

"Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream."

Ingredients :

• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 4 egg yolks
• 4 egg whites
• 1 cup white sugar
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1 (9 inch) prepared graham cracker crust

Instructions :

Prep :	Cook : 12M	Ready in :

• Soften gelatin in water 5 minutes.
• Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
• When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
• Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Notes :

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