Grandma's Lemon Chiffon Pie in Meringue Crust (Passover)

Ingredients

For the crusts

• 2 egg whites
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon vinegar

For the Pie

• 1 (3 ounce) envelope gelatin (plain or lemon)

• 4 cups cold water
• 4 egg whites
• 1 cup sugar
• 1/2 cup lemon juice
• 1/2 teaspoon salt
• 1 teaspoon lemon rind, grated

Directions

1. 1

   For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.

2. 2

   Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.

3. 3

   For Pies: Dissolve the gelatin in 4 cups cold water.

4. 4

   In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.

5. 5

   Meanwhile beat the egg whites with the sugar and salt until stiff.

6. 6

   Fold the egg mixture into the cooled gelatin mix.

7. 7

   Gently fill the pie crusts with the pie mixture and chill.