Lime Chiffon Pie
|Lime gelatin||3 Ounce (1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Piecrust/One 9-inch pie shell||1 , baked and cooled (Mrs. Park'S)|
Dissolve gelatin in boiling water in a medium bowl.
Add grated lemon rind and 1/4 cup sugar.
Cool until mixture is the consistency of unbeaten egg white (about 20 minutes).
Place nonfat dry milk and ice water in a mixing bowl.
With an electric mixer, beat on high speed 3 to 4 minutes, or until soft peaks form.
Add lemon juice and continue beating.
Add remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form.
Fold into gelatin mixture and stir to combine thoroughly.
Pour into cool pastry shell, cover and refrigerate 3 hours, or until firm.