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    Lemon Chiffon Pie

    Source of Recipe

    1 envelope unflavored gelatine
    4 T. sugar
    3 eggs, separated
    c. lemon juice
    c. water
    c. light corn syrup
    1 t. grated lemon peel
    9 inch graham cracker crust

    In a medium saucepan, mix unflavored gelatine with 2 tablespoons of sugar; blend in egg yolks beaten with lemon juice and water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in corn syrup and lemon peel. Pour into a large bowl and chill, stirrring occasionally, until mixture mounds slightly when dropped from a spoon.

    In a medium bowl, beat egg whites until soft peaks form, gradually add remaining sugar and beat til stiff, Fold into gelatine mixture. Turn into prepared crust; chill until firm.

    serves 8




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