---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lemon Chiffon Pie
  Categories: Pies
       Yield: 8 servings
  
       1    Unflavored gelatin
     1/4 c  Cold water
       4    Eggs; separated
       1 c  Sugar
   1 1/2 ts Grated lemon rind
     1/2 c  Lemon juice
     1/8 ts Salt
     1/2 c  Sugar
     1/2 c  Whipping cream; whipped
       1    Graham cracker crust
            -(9-inch)
            Lemon slices (optional)
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Soften gelatin in cold water; set aside. Beat egg yolks
   until thick and lemon colored.  Combine yolks, 1 cup sugar,
   lemon rind, juice, and salt in a saucepan; stir until
   smooth.  Cook over medium heat, stirring constantly, 5
   minutes or until thickened. Remove from heat; add gelatin,
   and stir until gelatin granules dissolve.  Cool. Beat egg
   whites until foamy; gradually add 1/2 cup sugar, 1
   tablespoon at a time, beating until soft peaks form.  Fold
   egg whites and whipped cream into lemon mixture; pour into
   crust.  Chill until set.  Garnish with lemon slices, if
   desired.  Yield:  one 9-inch pie.
   NOTE:  Recipe makes enough filling for 2 pies if using
   commercial graham cracker crusts.
  
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