Lemon Chiffon Pie
|Pastry/Half 11-ounce package piecrust mix||1 (For 9 Inch Baked Pie Shell)|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Tablespoon|
|Eggs||4 , separated (At Room Temperature)|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
1. Prepare baked pie shell as directed; cool.
2. Meanwhile, in 1-quart saucepan, stir gelatin with salt and 1/3 cup sugar until well mixed. In small bowl, with wire whisk, beat water, lemon juice, 1 tablespoon grated lemon peel, and egg yolks until mixed; stir into gelatin mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not boil or mixture will curdle). Remove saucepan from heat. Refrigerate gelatin mixture about 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, gently fold lemon mixture, half at a time, into beaten egg whites. Spoon lemon filling into pie shell. Refrigerate pie about 4 hours or until filling is set.