Heavenly Sinful Lemon Chiffon Pie

Crust: 1 c All purpose flour

1/4 c Sugar

1 tb Grated lemon peel

1/2 c Butter

1 Egg yolk; slightly beaten

1/2 ts Vanilla

1 ts Lemon juice

Filling: 4 Eggs; separated

1 c Sugar; divided

1/3 c Lemon juice

2 tb Grated lemon peel

1/2 ts Unflavored gelatin

1/4 ts Salt

Whipped cream Lemon peel for garnish Preheat oven to 400 F. For crust, combine flour, 1/4 C sugar and 1 Tb. lemon peel in medium bowl. Cut in butter until misxture resembles coarse crumbs. Stir in egg yolk, vanilla and 1 tsp. lemon juice. Press evenly in 9 inch pie plate; Trim and flute edge. Prick dough and line with foil. Fill with dried beans, uncooked rice or pie weights and bake 10 minutes. Remove foil lining and beans (etc.); cool completely on wire rack. For filling: Beat 4 egg yolks in small bowl; Combine with 1/2 C sugar, 1/3 C lemon juice, 2 Tbs. lemon peel and the gelatin in top

of double boiler; Cook over boiling water 5 minutes or until thichened, stirring constantly; Remove from heat; Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining 1/2 C sugar, beating until stiff and glossy; Fold egg white mixture into lemon mixture; Pour into cooled crust. Refrigerate until set; Garnish with whipped cream and lemon peel.JM.
-