Rio Lemon Chiffon Pie

Rio Lemon Chiffon Pie

Time: 3 hrs 30 mins

Ingredients

• 1 chocolate cookie pie crust
• 1.5 (1/3 ounce) envelopes unflavored gelatin
• 1 1/2 cups sugar
• 6 tablespoons water
• 6 eggs, seperated
• 3/4 teaspoon salt
• 3/4 cup lemon juice
• 1 1/2 teaspoons lemon peel, grated
• 1 1/2 ounces semisweet baking chocolate
• 1 1/2 teaspoons vegetable shortening
• 1 1/2 cups whipping cream

Directions

• 1 Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
• 2 In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel.
• 3 Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites.
• 4 While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
• 5 In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat).
• 6 In another bowl beat cream until stiff.
• 7 Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm.
• 8 Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate.
• 9 Chill pie until firm.