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Lemon Chiffon Pie

Ingredients
 

1 each deep dish pie crust shell,ba
1 tsp unflavored gelatin
1/4 cup water
3 each large eggs,separated
1 cup sugar
1/2 cup lemon juice
2 tsp grated lemon peel
3 drop yellow food coloring,optiona
1 cup whipped topping,thawed
1 chocolate shavings,garnish
1 lemon slices,garnish



 
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Preparation
 
Soak gelatin in water.In double boiler over gently simmering
water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring
until mixture coats the bottom of a spoon.Add grated lemon
peel,gelatin and food coloring.Stir well.Cool in refrigerator about
1/2 hour until slightly thickened.Beat egg whites with 1/2 cup
sugar;fold into lemon mixture.Fold in whipped topping.Spoon into
baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with
chocolate shavings and lemon slices.Serves 8.

 

 
Servings:
8


 

 

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