Lemon Chiffon Pie I

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== Description ==
Light and luscious lemon chiffon is just the ticket after serving a heavy meal. Use caution though as immune compromised persons should not eat raw eggs or raw egg whites.
== Ingredients ==
* 8-inch single pie crust, baked, or 8-inch graham cracker crust
* 1 tablespoon unflavored gelatin
* ¼ cup cold water
* 3 egg yolks
* ½ cup lemon juice
* ½ teaspoon grated lemon rind (zest)
* ¾ cup sugar
* 3 egg whites
* ¼ teaspoon salt
== Directions ==
# prepare baked pie crust or graham cracker crust, your choice.
# soften gelatin in cold water.
# beat egg yolks slightly.
# add lemon juice, rind and half the sugar.
# cook over low heat, stirring constantly, until mixture begins to thicken. This should take between 10 to 15 minutes.
# add gelatin and stir until dissolved.
# chill until mixture begins to thicken.
# beat egg whites until foamy.
# add salt and beat until stiff peaks begin to form.
# add remaining sugar, slowly to incorporate sugar granules into egg whites, beat constantly until stiff.
# fold egg whites into chilled egg yolk mixture.
# pile into prepared pie crust.
# chill.
== Warnings ==
*Use only clean, uncracked eggs in this recipe. Immune compromised persons, including young children and the elderly, should not eat any raw eggs or raw egg whites.
== Things You'll Need ==
*Measuring cups and spoons
*Pie plate
*Mixer
== Sources and Citations ==
*USDA Family Fare A Guide to Good Nutrition, #1, 1978.
Category:Pie Recipes