Recipe Betty's Lemon Chiffon Pie Amish Recipes

In the top of a double boiler, mix the egg yolks, 1/2 cup sugar, salt, and lemon juice. Place over boiling water and stir until thick, about 10 minutes. Put the gelatin in a small bowl with the water and stir until dissolved. Add the lemon zest. With a whisk, beat the gelatin mixture into the double boiler ingredients. Remove from heat and cool for 10 minutes. Beat the 3 egg whites with the cream of tartar until fluffy. Gradually beat in the 6 tablespoons sugar, beating until the mixture stands in stiff peaks. Fold into the lemon-egg mixture until well blended. Pour into the pie shell and refrigerate. Just before serving, garnish with thin slices of lemon or grated lemon zest.

Makes 6 servings

1 baked 9 " pie shell
3 eggs, separated
1/2 c. plus 6 T. granulated sugar
1/2 t. salt
1/4 c. lemon juice
2 packages unflavored gelatin
1 c. water
2 T. grated lemon zest (yellow part only)
1/4 t. cream of tartar
thin slices of lemon or grated lemon rind for garnish

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