Imelda Burke Mc Laughlin’s Meyer Lemon Chiffon Pie

Imelda Burke Mc Laughlin’s Meyer Lemon Chiffon Pie
Yield: One 9 inch pie
Ingredients:
3 egg yolks, large
3/4 C. Sugar
1/4 tsp. Salt
1 Tbsp. Grated Meyer lemon peel
1/4 C. Meyer Lemon juice, unstrained
4 TBbsp. Lemon Jello
1/2 C. boiling water
3 egg whites, large
1/4 tsp. Cream of Tartar
Custard:
Beat egg yolks w/spoon in top of double boiler.
Stir in half the sugar, then the salt, rind and unstrained lemon juice.
Cook over boiling water, stirring occasionally until mixture thickens and coats the spoon, (about 10 min.)
Jello
Stir the boiling water into the lemon Jello until dissolved.
Then beat the hot custard into it with rotary beater, or fork.
Cool thoroughly until mixture begins to set. (25-45 min)
Beat slightly to break up, and let stand while making meringue.
Meringue
Beat egg whites over Cream of Tartar in electric mixer, or copper bowl until stiff.
The gradually beat in remaining sugar.
Assembly:
Carefully fold the meringue into the cooled custard.
Pile into cooled baked pie shell.
Place in refrigerator until set and well chilled (at least 2 hours) before serving.
Serve ice cold.