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    Source of Recipe


    Baked 9" pie shell
    3 oz pkg lemon chiffon pie filling
    1 tsp. grated orange peel
    1 fresh orange
    1/3 c. sugar
    Red food color
    Shredded peel from 1/2 orange

    Dissolve lemon chiffon pie filling in 1/2 cup boiling water. Beat
    in juice of one orange plus cold water to make 1/2 cup; add 1 tsp.
    grated orange peel and 3 to 4 drops of red food color. Add 1/3 cup
    sugar; beat until peaks form. Spoon filling into pie shell; swirl
    top. Chill until set. Garnish with shredded peel from 1/2 orange.




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