Title: Lemon Chiffon Pie
Categories: Pies
Yield: 8 Servings

1 Deep dish pie crust shell,ba
1 ts Unflavored gelatin
1/4 c Water
3 Large eggs,separated
1 c Sugar
1/2 c Lemon juice
2 ts Grated lemon peel
3 dr Yellow food coloring,optiona
1 c Whipped topping,thawed
Chocolate shavings,garnish
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini