Lemon Chiffon Piepies 1 each deep dish pie crust shell,ba 1 teaspoon unflavored gelatin 1/4 cup water 3 each large eggs,separated 1 cup sugar 1/2 cup lemon juice 2 teaspoon grated lemon peel 3 drop yellow food coloring,optiona 1 cup whipped topping,thawed 1 single chocolate shavings,garnish 1 single lemon slices,garnish Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate shavings and lemon slices.Serves 8. |
