Pies: Lemon Chiffon by Recipe Cottage

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	Lemon Chiffon

		Lemon Chiffon Pie 10" pie crust, pre-baked 2 c lemon juice 1 T grated lemon peel 1 c flour 2 c sugar 1/4 c water 1 t cream of tartar 1/4 c butter 6 eggs, separated 1 t lemon extract Mix the flour, lemon peel, and one cup of the sugar. Mix in the lemon juice. Cook over a double boiler, or on low heat, with constant stirring until mixture thickens. Remove from heat. Beat egg yolks until they are very light in color. Mix 1/3 of the lemon cream into the eggs yolks, then mix the egg yolk mixture into the remainin lemon cream. Return to the heat, and cook with constant stirring until very thick. Remove from the heat, and add the butter and flavoring. When the butter has melted completely, beat until very smooth and shiny, then refrigerate, covered, until completely chilled. Beat the egg whites and cream of tartar until soft peaks form. Bring the water and remaining cup of sugar to a boil, and cook to the hard crack stage. Beat into the egg whites until the peaks are stiff and shiny. Immediately fold in the chilled lemon cream, and spoon into pie shell. Refrigerate until serving.