Lemon-Prune Chiffon Pie
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cut up cooked prunes||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
|Cream of tartar||1⁄2 Teaspoon|
|Baked pie shell||9 Inch|
Combine 1/2 cup sugar and gelatin thoroughly in medium saucepan.
Beat water, lemon juice and egg yolks together lightly with a rotary beater.
Stir into gelatin mixture.
Set over moderate heat and cook, stirring constantly, just until mixture comes to a boil.
Remove from heat and set pan in ice water to chill mixture until it begins to mound when dropped from a spoon.
Remove from ice water and stir in prunes and lemon rind.
Beat egg whites and cream of tartar together until fluffy.
Start adding 1/2 cup sugar gradually, beating well after each addition.
Continue beating until stiff and glossy.
Fold in gelatin mixture.
Pour into baked pie shell and chill until set, at least 2 hours.