Lemon Chiffon Pie
|Baked pie crust||1|
|Eggs||5 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon||1 , juiced|
|Grated lemon rind||1|
Put egg yolks, lemon juice and rind, and sugar in top of double boiler; stir constantly and cook until thickened over gently boiling water.
Remove from heat and let cool.
Beat whites of 2 eggs and fold into mixture.
Pour into baked pie crust.
Beat remaining 3 egg whites, add approximately 6 Tbsp. sugar and continue beating until high and fluffy.
Spread over top of lemon filling, sealing edges.
Bake at 250° until lightly browned.