LEMON CHIFFON PIE

Steps:

• Bake piecrust according to package directions and let cool; refrigerate until ready to use.
• Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
• In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
• Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
• Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
• Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
• In a large bowl, beat the 4 egg whites until soft peaks form.
• Beat in the cream of tartar.
• Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
• Beat in the vanilla.
• The whites should be firm but not dry.
• Gently fold about one-third of the whites into the lemon mixture.
• Add the remaining whites and continue to fold until evenly blended.
• Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
• Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
• Serve with a dollop of whipped cream and berries on top.