Lemon Chiffon Pie

By aarrington

Ingredients

• 1/4 C cold water
• 1 envelope knox gelatin
• 4 eggs, yolks & whites divided
• 1 C sugar
• 1/2 C lemon juice
• 1/2 tsp. salt
• 1 tsp. vanilla

Preparation

Step 1

Dissolve gelatin in water.
Beat egg yolks. Add 1/2 C of the sugar, lemon juice & salt. Cook to custard consistency, stirring constantly. Add dissolved gelatin. Stir well, chill when it began to thicken. Add stiffly beaten egg whites containing the other 1/2 C of sugar.

Orange chiffon : instead of 1/2 C of lemon juice use 1/2 C of orange juice & 1 T lemon juice.