Lemon Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||2 Tablespoon|
|Eggs||4 , separated|
|Lemon||1 , quartered, seeded, and peeled|
|9-inch graham cracker pie crust/Pastry shell||1|
|Sugar||1⁄2 Cup (8 tbs) (For Egg Whites)|
Soften gelatine in cold water in Osterizer container.
Add boiling water, cover and process at STIR until gelatine is dissolved.
Push BLEND button, remove cover and add egg yolks, lemon, salt and 1/2 cup sugar.
Continue processing until sugar is dissolved.
Chill in refrigerator.
Beat egg whites with rotary beater until foamy.
Gradually add remaining 1/2 cup sugar and beat until stiff.
Fold chilled mixture into egg whites.
Pour into prepared pie shell and chill until firmly set.