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Show Easy Refreshing Summer Dessert Cooling and refreshing as a summer sum-mer breeze that's Summer Chiffon Pie with its velvety, creamy-light filling in a crisp, flaky piecrust. Make it plain lemon, or fold in your favorite summer fruit. Watch hot weather appetites perk up and take notice! bummer Lhiiron Jrie 1 tablespoon gelatin Juice of 1 lemo3 cup cold water Grated rind of 4 eug yolks lemon 1 cup Bugar 4 egg whites Dash of salt 1 Spry Pie Shell Soften gelatin in cold water. Combine egg yolks, cup sugar, salt, lemon juice and rind, and blend well. Cook over boiling water until thick and foamy, beating beat-ing constantly with rotary beater (about 3 minutes). Remove from heat. Add gelatin mixture. Cool. Beat egg whites until stiff, but not dry. Add remaining cup sugar gradually (about 1 tablespoon table-spoon at a time), beating after each addition until stiff. Fold carefully care-fully into gelatin mixture until well blended. Pile lightly Into baked pie shell. Chill several hours, or until filling is set. Berry Variations: Fold about 1 cup strawberries (cut in half) or whole red or black raspberries, blackberries, halved sweet cherries, cher-ries, or sliced peaches into filling just before putting it In the shell. I Pie Shell Mix W cups sifted ALL-PURPOSE FLOUR, and teaspoon SALT. Measure out 7 tablespoons SPRY and divide into two equal parts. Step 1 for Tenderness cut in first half of Spry until as fine as meal. Step 2 for Flakiness cut in remaining re-maining Spry until particles are size of large peas. Add 3 tablespoons cold WATER, mixing thoroughly Into a dough. Roll Inch thick and prick with fork. Place dough In pan and let relax 5 minutes. Pat with ball of dough to fit pastry Into pan. Trim pastry 1 Inch larger than pan and turn back edge. Flute rim. Bake In very hot oven (iHO'JF.) 10 to 15 minutes. Makes enough pastry Xor a ft-Inch ft-Inch 1-crust pie. |