Lemon Chiffon Pie(From: American Heart Association Cookbook)

• 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

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

pie shell, sugarfree, boiling water, lemon rind, sugar, nonfat dry milk, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459258 (may not work)