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Lemon-Lime Chiffon Pie

Lemon-Lime Chiffon Pie

Lemon-Lime Chiffon Pie


1 Unflavored gelatin

1/4 Teaspoon salt

1 Cup sugar

1/2 Cup water

1/4 Cup lemon juice

3 Tablespoons lime juice

4 Egg yolks

Cook stirring constantly until boiling.  Chill until thick.


Beat until foamy:

4 Egg whites

1/4 Teaspoon cream of tartar


Fold in:

4 Tablespoons sugar

Beat until forms stiff peaks, add to cooked and cooled mixture.  Put into baked graham cracker crust and chill 3 hours.


Graham Cracker Crust

1 1/3 Cups (18 to 20)graham crackers, crushed

1/2 Cup butter, melted

1/2 Cup powdered sugar

Mix and press firmly into lightly buttered 9 inch pie pan.  Bake 8 minutes.  Cool.


... From Zola P

Tip:  Mom says a coconut crust is also good!





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