Old Fashioned Lemon Chiffon Pie
|Microwaved 9 in. one crust pastry/Cookie crumb crust||1|
|Sugar||3⁄4 Cup (12 tbs) (Divided)|
|Envelope of unflavored gelatin||1|
|Water||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
In medium mixing bowl or 2-qt casserole, combine 1/2 cup sugar, gelatin and salt.
Stir in water, slightly beaten yolks, peel and juice.
Microwave at 50% (Medium) 2 to 4 minutes, or until mixture is hot, stirring every minute.
Let stand until thickened but not set.
Beat egg whites until soft mounds form.
Gradually add 1/4 cup sugar; beat until soft peaks form when beaters are raised.
Beat cream until stiff.
Fold into gelatin mixture, then fold in egg whites.
Spoon into shell.
Refrigerate several hours.