---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Heavenly Sinful Lemon Chiffon Pie
  Categories: Pies
       Yield: 1 servings
  
            Crust:
       1 c  All purpose flour
     1/4 c  Sugar
       1 tb Grated lemon peel
     1/2 c  Butter
       1    Egg yolk; slightly beaten
     1/2 ts Vanilla
       1 ts Lemon juice
            Filling:
       4    Eggs; separated
       1 c  Sugar; divided
     1/3 c  Lemon juice
       2 tb Grated lemon peel
     1/2 ts Unflavored gelatin
     1/4 ts Salt
            Whipped cream
            Lemon peel for garnish
  
   Preheat oven to 400 F. For crust, combine flour, 1/4 C
   sugar and 1 Tb. lemon peel in medium bowl. Cut in butter
   until misxture resembles coarse crumbs.  Stir in egg yolk,
   vanilla and 1 tsp. lemon juice. Press evenly in 9 inch pie
   plate; Trim and flute edge. Prick dough and line with foil.
   Fill with dried beans, uncooked rice or pie weights and
   bake 10 minutes. Remove foil lining and beans (etc.); cool
   completely on wire rack.
   For filling:
   Beat 4 egg yolks in small bowl; Combine with 1/2 C sugar,
   1/3 C lemon juice, 2 Tbs. lemon peel and the gelatin in top
   of double boiler; Cook over boiling water 5 minutes or
   until thichened, stirring constantly; Remove from heat;
   Beat egg whites and salt in large bowl until soft peaks
   form.  Gradually add remaining 1/2 C sugar, beating until
   stiff and glossy; Fold egg white mixture into lemon
   mixture; Pour into cooled crust. Refrigerate until set;
   Garnish with whipped cream and lemon peel.JM.
  
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