LEMON CHIFFON PIE

1 (3 1/2 oz.) pkg. lemon pudding & pie filling
1 cup sugar
1 envelope unflavored gelatin
2 1/4 cups water
2 tbsp. lemon juice
3 egg yolks
1 tsp. grated lemon rind
1 tbsp. butter
3 egg whites (pasteurized or see note*)
1 cup Whipped Topping (such as Cool Whip)
1 baked (9-inch) pie shell
Thin slices of lemon

Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan. Blend in egg yolk. Add remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Add lemon rind and butter (could be done in microwave).

Beat egg whites until soft peaks form. Gradually fold hot pie filling into egg whites. Cover with wax paper and chill.

When cold blend in 1 cup Cool Whip. Pour into crust. Chill 3 hours.

Garnish with Cool Whip and lemon slices.

*NOTE:

Cooking Egg Whites for Use in Recipes
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 degrees F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.

Source: American Egg Board