Grandma'S Lemon Chiffon Pie In Meringue Crust (Passover)

• For the crusts
• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon vinegar
• For the Pie
• 1 (3 ounce) envelope gelatin (plain or lemon)
• 4 cups cold water
• 4 egg whites
• 1 cup sugar
• 1/2 cup lemon juice
• 1/2 teaspoon salt
• 1 teaspoon lemon rind, grated

1. For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
2. Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
3. For Pies: Dissolve the gelatin in 4 cups cold water.
4. In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
5. Meanwhile beat the egg whites with the sugar and salt until stiff.
6. Fold the egg mixture into the cooled gelatin mix.
7. Gently fill the pie crusts with the pie mixture and chill.

crusts, egg whites, sugar, salt, vinegar, pie, gelatin, cold water, egg whites, sugar, lemon juice, salt, lemon rind

Taken from www.food.com/recipe/grandmas-lemon-chiffon-pie-in-meringue-crust-passover-158925 (may not work)