| Mile-High Lemon Chiffon Pie
8 egg yolks, slightly beaten
1 cup sugar
Juice of 2 lemons
2 lemon rinds, grated
Pinch of salt
2 Tablespoons unflavoured gelatin
1/2 cup cold water
8 egg whites, at room temperature
1 cup sugar
1 fully baked 9-inch pie crust
Whipped cream for serving
In top of a double boiler, over simmering water, cook egg
Yolks, sugar, lemon juice, rind and salt. Stir constantly,
Cooking until mixture is the consistency of a thick custard.
Soak gelatin in cold water until dissolved. Stir into hot
Custard. Let cool. Place egg whites in a mixing bowl and
Set the bowl in another bowl of very warm, but not boiling,
Water. Beta egg whites until stiff but not dry. Gradually
Beat in sugar. Fold completely cooled custard into beaten
Egg whites. Pile into prepared pie crust and smooth into
A dome shape. Chill for 3 full hours or longer. Serve
Topped with whipped cream.
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