Lemon Chiffon Pie(Diabetic)

• 1 envelope unflavored gelatin
• 1/4 c. lemon juice
• 2 tsp. grated lemon rind
• 4 egg whites
• 2 egg yolks
• 1/4 c. water
• 1/4 tsp. salt
• 5 tsp. liquid sweetener
• 1/4 c. cake flour
• 3/4 c. boiling water
• 1/2 c. whipped cream
• 1/8 tsp. yellow food coloring
• 1/4 c. fine toasted bread crumbs (for crust)

1. Mix gelatin with lemon juice and rind.
2. Beat egg whites until soft peaks form.
3. Beat egg yolks with water, salt, sweetener and flour until blended; add boiling water.
4. Pour into saucepan; bring to a rapid boil.
5. Stir vigorously as mixture thickens, about 1 minute.
6. Remove from heat.
7. Add softened gelatin immediately; stir until blended.
8. Fold beaten egg whites into lemon mixture.
9. Fold in whipped cream and food coloring.
10. Brush 9-inch pie plate with oil.
11. Coat sides and bottom of plate with crumbs.
12. Add lemon mixture.
13. Chill.

unflavored gelatin, lemon juice, lemon rind, egg whites, egg yolks, water, salt, liquid sweetener, cake flour, boiling water, whipped cream, yellow food coloring, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490771 (may not work)