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Lemon Chiffon Pie.


4 eggs ½ tsp. grated lemon rind
¾ cups sugar ½ tsp grated orange rind
⅓ cup lemon juice 9 in. crumb pie shell
3 tbsp. orange juice 1 cup cream, whipped
½ tsp. salt ¼ cup cocoanut, toasted
1 envelope unflavored gelatine
¼ cup cold water
Beat egg yolks until light, add ½ cup
sugar; lemon juice, orange juice
& salt. Cook over low heat stirring
constantly until custard consistency
Soften gelatine in cold water, add
to hot mixture, stir until disolved
let stand until it begins to
thicken. Beat egg whites stiff,
add remaining ¼ cup sugar, lemon
& orange rind, fold into slightly
thickened gelatine mixture. Pile
into 9 inch graham cracker pie
shell & chill. Rest before
serving, garnish with whipped
cream. Top with toasted cocoanut.

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