Guest Pies: Lemon Chiffon and Key Lime Chiffon

Lemon Chiffon Pie (or Key Lime Chiffon Pie!)
(from the splendid kitchen of MaryLou Thomson)

1. In Saucepan combine 1 envelope (I tablespoon)unflavored gelatin , 1/2 cup sugar and 1/2 t. salt.
2. Beat together four egg yokes, 1/3 cup lemon juice,and 2/3 cup water.
3. Stir into gelatin mixture.
4. Cook and stir over medium heat just until mixture comes to boiling.
5. Remove from heat and stir in 1 teaspoon of lemon peel. (Zest) Chill stirring.occasionally,till mixture is partially set.
6. Beat four egg whites till soft peaks form. Gradually add 1/2 cup sugar,beating till stiff peaks form.
7. Fold in gelatin mixture. Fold in 1/2 cup whipping cream,whipped. pile filling into cooled baked pastry shell;
8. Chill until firm  Garnish with dollops of additional whippped cream and sprigs of fresh mint if desired.

You can make the same thing using Key lime juice instead.





Thanks for the recipe (and the delicious pies!), MaryLou!
(and thanks Dad for the photography)