Recipe(tried): Lemon Chiffon Pie

Carrie, many people like this one:

Lemon Chiffon Pie

You can also make this with the meringue on top rather than folded in. I use Jello lemon pie filling. Graham Wafer Crust: 2 cups graham wafer crumbs, 1/2 cup melted margarine (no sugar necessary). Combine well, and press very lightly in a 9x13-inch baking pan. Set aside. You may want to save a few crumbs for the top of the pie.

For the filling:
I use 3 envelopes for this size pan. Follow the directions on the pkg., but cut back on your sugar to 1/3 cup per envelope, and if you make the chiffon style pie, cut your eggs down to 3 to 4, rather than 2 eggs x 3 envelopes = 6.
Otherwise you'll have too much chiffon. You'll have to separate your eggs. Continue to prepare as instructed on the box. Cook over med. high heat, stirring constantly to avoid scorching...till it boils and thickens. Add 2 tsp. margarine, stirring through to combine. Set aside and cool about 5 minutes, giving it an occasional stir.

For lemon meringue pie, make meringue as per instructions on box. For lemon chiffon, I first pour about 1/2 cooked mixture into the prepared pan, over the unbaked crust. Cool about 5-10 minutes. Then I beat my 3-4 egg whites till stiff and fold them into the rest of the lemon mixture. Pour the remaining pie filling with the meringue folded in with the meringue, over the first layer of filling. Top with the few saved crumbs, if desired. Cool for several hours and enjoy!

For lemon meringue, whip the whites with a bit of sugar and put over pie filling and bake till lightly browned on top. I usually make the above variation.