Lemon Chiffon Pie

Janene Wandersee
In Memory of Delores Wandersee

1/2 c. sugar
1 envelope Knox Gelatin
2/3 c. water
1/3 c. lemon juice (from 2 lemons)
4 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar

Separate eggs; whites in one bowl and yolks in a smaller bowl.  Blend sugar, gelatin, water, juice and egg yolks in sauce pan.  Cook over medium heat, stirring constantly, until it boils.  Add rind.  Place pan in cold water and cool until mixture mounds slightly when dropped from a spoon.  Start next step when this seems about cool, but don’t wait until it is set.  Put eggs whites and cream of tartar in a medium to large bowl and beat with electric mixer until it starts to look a little frothy.  Add a couple of tablespoons of sugar at a time, beating sugar in well each time.  By this time it should be in soft peaks and sugar should appear to be dissolved so that it’s not too grainy.  Slowly add the cooled cooked mixture to the egg white and fold in (low speed and not too much beating or stir by hand with a spoon) until it is evenly mixed. Pile into graham cracker pie crust and chill in refrigerator.  Garnish with about 1/4 cup of melted chocolate chips drizzled over the top.  Refrigerate.

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