Lemon Chiffon
1 envelope unflavored gelatin
1/4 teaspoon salt
1/3 cup sugar
4 eggs, separated
1/3 cups water
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
1/2 cup sugar
yellow food coloring
In a 1-quart saucepan, mix well gelatin, salt and 1/3 cup sugar. In small bowl with wire whisk, beat egg yolks with water, lemon peel and lemon juice, then stir this mixture into the gelatin mixture. Cook over medium-low heat, stirring, until mixture is thickened and coats spoon; remove saucepan from heat and cool to room
temperature. Tint with a few drops of food coloring.
In large bowl with mixer at high speed, beat whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, betting until sugar is completely dissolved. With rubber spatula, gently fold lemon mixture into egg whites just until blended. Spoon mixture into a prepared piecrust on into chilled custard dishes. Refrigerate until chiffon is set. Garnish is lemon peel shred and mint leaf.
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