Hey, how about another recipe? This is an old family recipe that I know my great-grandmother used to make; it might be older than that. My grandmother made it a lot because it was my grandfather's favorite dessert. It's easier to make than you might think.
Lemon Chiffon Pie
1 pre-baked pie crust*
4 eggs, separated
2/3 cup sugar for filling
1/2 cup sugar for meringue
Juice and grated rind of two lemons
1 cup water
1 1/2 tablespoons corn starch
Beat the 4 egg whites until they form soft peaks, add 1/2 cup sugar and continue beating until meringue is shiny and forms stiff peaks. Rub both lemons with a fine grater until most of the yellow rind has been removed. Juice lemons and remove any seeds. Combine egg yolks, 2/3 cup sugar, lemon juice and rind and water and heat to a simmer. Mix corn starch with a small amount of water and add to filling mixture. Cook until thickened to the consistency of gravy. Remove from heat and fold in about half the egg whites, leaving enough for meringue. Place filling in pie crust and top with remaining egg whites, making sure to seal the edges to the crust to prevent weeping. Bake at 350 until the tips of the meringue are browned (about 15 minutes or so).
*I like the Jiffy pie crust mix because it's cheap and foolproof.
Note: The recipe card I have for this skimps on a lot of the preparation details, so I've filled in the blanks as best I can. If something doesn't make sense, let me know and I'll correct it.
Update 9/28/07: Goofy Girl's questions have led me to update the directions. Hope they're a little clearer now!
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