NANA'S LEMON CHIFFON PIE

NANA'S LEMON CHIFFON PIE image

Number Of Ingredients 16

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Crust:
1/2 cup butter
1/4 cup brown sugar, packed
1 cup flour
1/2 cup chopped nuts
Filling:
1/2 cup sugar
1 envelope unflavored gelatin
2/3 cup water
1/3 cup lemon juice
4 egg yolks, lightly beaten
1 tablespoon grated lemon rind
Meringue:
4 eggs white
1/2 tsp cream of tartar
1/2 cup sugar

Steps:

For crust, heat oven to 400 degrees. Mix all crust ingredients by han. Spread in oblong pan and bakd for 15 minutes. Stir with spoon. Save 1/4 cup for topping. Press remainder immediately into 9" pie pan and cool. For filling, blend sugar, gelatin, water, lemon juice and yolks. Cook over low heat stirring constantly until just comes to boil. Stir in rind. Place pan in cold water and cool until mixture mounds lsightly when dropped from a spoon. Then stir in meringue. For meringue, beat egg whites with cream of tartar until frothy. Gradually beat in sugar until stiff and glossy. Pour in filling, sprinkle with topping and refrigerate.