Recipe - Heavenly Sinful Lemon Chiffon Pie

CRUST
1 cup All purpose flour
One fourth cup Sugar
1 tablespoon Grated lemon peel
One half cup Butter
1 Egg yolk, slightly beaten
One half teaspoon Vanilla
1 teaspoon Lemon juice

FILLING
4 Eggs, separated
1 cup Sugar, divided
1/3 cup Lemon juice
2 tablespoon Grated lemon peel
One half teaspoon Unflavored gelatin
One fourth teaspoon Salt
Whipped cream and lemon peel
for garnish

I found a couple of recipes for Lemon Chiffon Pie, although neither
specifically uses lemon gelatin. Since this is my first time sending in a
recipe, I hope you'll be understanding if I've done it wrong. I want to
make sure I give proper credit, so here is exactly what the cookbook
"The Treasury of Creative Cooking" By the Editors of Consumer Guide
has to say: "Toni Canfill was the second place winner in the Juior division
of the Citrus Pie Contest at the National Orange Show, San Bernardino,
California."

Preheat oven to 400 F. For crust, combine flour, One fourth C sugar and 1 Tb.
lemon peel in medium bowl. Cut in butter until misxture resembles coarse
crumbs. Stir in egg yolk, vanilla and 1 tsp. lemon juice. Press evenly in 9
inch 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 and beans (etc.); cool completely on wire rack.

For filling: beat 4 egg yolks in small bowl; Combine with One half C sugar, 1/3
C lemon juice, 2 Tbs. 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 One half C 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 to TNT Prodigy's Recipe Exchange Newsletter by ronik@juno.com
(Rhonda J. Coleman) on Mar 1, 1997.