Lemon Chiffon Pie

 by Diana

1 baked pie shell or crumb crust, 9”

1 tbsp (1 envelope) unflavoured gelatin

¼ c water

4 egg yolks

½ c sugar

½ c lemon juice

¼ tsp salt

1 tsp grated lemon zest

½ c instant nonfat dry milk powder

1/3 c water

4 egg whites

½ c sugar

Shaved chocolate (optional)

Sprinkle gelatin on the water to soften. In the top of a double boiler, mix the egg yolks with sugar, lemon juice and salt. Stirring constantly, cook until thickened, about 10 minutes. Add the softened gelatin and lemon zest; stir until the gelatin is dissolved. Remove from the heat and cool to lukewarm. In a small mixing bowl, beat together the milk powder, water and egg whites until frothy. Gradually add the sugar and continue beating until very stiff peaks form. At low speed, with an electric mixer, gradually add the lemon mixture. Mound into a 9” pie shell. Garnish with the shaved chocolate. Chill until set.