LEMON CHIFFON PIE (Aunt Clara)

By curly

Ingredients

• 1 large box Jello brand cook & serve lemon pie filling
• 1-1/2 cups sugar
• pinch of salt
• 1-1/2 cups water
• 1 Tbsp grated lemon rind
• 1/3 cup lemon juice
• 4 eggs (separated)
• 8 Tbsp sugar (2 Tablespoons for each egg white)
• 1 envelope Knox gelatin
• 1/4 cup water to dissolve the gelatin
• 1/2 tsp cream of tartar
• Cool Whip

Preparation

Step 1

Bake a 10-inch pie shell in lower part of oven at 400 degrees for 10 to 15 minutes until golden brown.

Mix pie filling with sugar and salt. Add lemon rind and lemon juice and 1-1/2 cups wter. Cook over medium heat stirring constantly until it comes to a full boil.

Dissolve the gelatin into 1/4 cup water in a pan and heat until gelatin is completely dissolved. Then add to pudding mix.

Beat egg yolks; add a little of the pudding to bring yolks to warm temperature. Then all add the yolks into the pudding and bring to a boil. Let cool.

Whip egg whites and add cream of tartar and then add 8 tablespoons of sugar, gradually, beating until the eggs whites are stiff.

Fold into the pudding mix gradually until all pudding is folded into the egg whites.

Pour mixture into a 10-inch baked pie shell. Cool, cover with no-stick tin foil and put in refrigerator over night. Garnish with cool whip before serving.