---------- Recipe via Meal-Master (tm) v8.05

Title: Heavenly Sinful Lemon Chiffon Pie
Categories: Pies
Yield: 1 Pie

Crust:
1 c All purpose flour
1/4 c Sugar
1 tb Lemon peel; grated
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 Lemon peel; grated
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 cup sugar,
and 1 tb lemon peel in medium bowl. Cut in butter until mixture
resembles coarse crumbs. Stir in egg yolk, vanilla, and 1 ts lemon
juice. Press evenly in 9" 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, beans, etc.
Cool completely on wire rack.

Filling:

Beat 4 egg yolks in small bowl. Combine with 1/2 cup sugar, 1/3 cup
lemon juice, 2 tb 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 cup
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.

Posted by: (JM) Joan Mershon <jm22@sce.cornell.edu>

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