Title: Lemon chiffon pie #2
 Categories: Pies, Pastries
      Yield: 1 Servings
 
      1    Envelope unflavored
           Gelatine
    1/2 c  Cold water
      4    Eggs -- separated
      1 c  C and H Granulated Sugar
      2 ts Grated lemon peel
    1/2 c  Lemon juice
    1/4 ts Salt
      1    Baked 9" crumb crust -- OR-
           Pastry shell
           Sweetened Whipped Cream
 
  In sauce pan soften gelatine in cold water.  Add slightly beaten egg
  yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly
  until sugar is dissolved and gelatine ismelted. (About 5 minutes. )
  Cool stirring occasionally until firm but not hard. In large mixing
  bowl beat eggs with salt until foamy; gradually beat in remaining 1/2
  cup sugar until stiff peaks form.  Set aside.  Beat thickened
  gelatine mixture until light and fluffy. Gently fold in beaten egg
  whites. Heap lightly into pie shell. Refrigerate 3 hours or longer
  until firm. Top with sweetened whipped cream before serving.
  MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart
  glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel
  and juice. Microwave on medium power (50%) 4 minutes stirring every
  minute until sugar is dissolved and gelatine is melted. Precede {sic}
  as directed in recipe.
  
  Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
  Sugar Kitchen) Electronic format by Karen Mintzias