Heavenly Sinful Lemon Chiffon Pie

Directions

Preheat oven to 400℉ (200℃).

For crust, combine flour, ¼ cup sugar and 1 tablespoon lemon peel in medium bowl.

Cut in butter until misxture resembles coarse crumbs.

Stir in egg yolk, vanilla and 1 teaspoonlemon 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 ½ cup sugar, ⅓ cup lemon juice, 2 tablespoons 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 ½ cup 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.