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Rhubarb Lemon Chiffon Pie
1 pk (3-ounce) lemon-flavored gelatin
1 cup Boiling water
1/2 cup Sugar
2 teaspoons Finely shredded lemon peel
3 tablespoons Lemon juice
1 cup Whipping cream
2 cups Rosy Rhubarb Sauce
1 Baked piecrust, 9-10 inch |
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Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites. In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns <pburns1@JUNO.COM> on Mar 20, 1997
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