Title: Rhubarb/lemon Chiffon Pie
Categories: None
Yield: 1 Servings

1 pk (3-ounce) lemon-flavored
-gelatin
1 c Boiling water
1/2 c Sugar
2 ts Finely shredded lemon peel
3 tb Lemon juice
1 c Whipping cream
2 c Rosy Rhubarb Sauce (recipe
-above)
1 Baked piecrust, 9-10 inch

Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon
peel and juice; stir till combined. Cover; chill till mixture is the
consistence of unbeaten egg whites.

In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon
mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into
piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12
servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns
on Mar 20, 1997