Recipe for Rhubarb/Lemon Chiffon Pie

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 pkt	(3-ounce) lemon-flavored gelatin
1 cup	Boiling water
1/2 cup	Sugar
2 tsp	Finely shredded lemon peel
3 tbl	Lemon juice
1 cup	Whipping cream
2 cup	Rosy Rhubarb Sauce (recipe above)

Instructions:

Instructions: 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.

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