Lemon Chiffon Pie(From: American Heart Association Cookbook) - cooking recipe

Ingredients

1 (9-inch) pie shell, baked and cooled
1 (3 oz.) pkg. sugar-free lemon jello
3/4 c. boiling water
1 tsp. grated lemon rind
1/2 c. sugar
1/2 c. nonfat dry milk
2 Tbsp. lemon juice

Preparation

Dissolve gelatin in boiling water.
Add grated lemon rind and 1/4 cup of the sugar.
Stir well.
Cool until the mixture is the consistency of unbeaten egg whites (about 20 minutes.)
Place nonfat dry milk and ice water in a mixing bowl.
With an electric mixer, beat on high speed 3 to 4 minutes until soft peaks form. Add lemon juice and continue beating.
Add the remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form. Fold into gelatin mixture and combine thoroughly.
Pour into cooled crust.
Chill until firm (about 3 hours).