Lemon Chiffon Pie

Ingredients

8 Roberts Eggs, separated
2 cups sugar
1 tablespoon unflavored gelatin
1/2 cup water
1 tablespoon freshly grated lemon rind
1/2 cup freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1-9 inch baked crust

Preparation

In a saucepan, combine egg yolks, 1 cup sugar, gelatin, water, grated lemon rind, lemon juice and salt; cook over medium heat, stirring constantly, just until mixture boils. Chill, stirring occasionally, until slightly thickened. Using a clean beater, beat together egg whites and cream of tartar until soft peaks form; gradually add remaining sugar, beating until stiff and glossy. (Do not underbeat.) Fold lemon mixture into egg white mixture until well-blended; spoon filling into baked pie crust, piling high in center. Chill until firm. (Keep refrigerated.)

Yield: one 9 inch pie

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.