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Lemon Chiffon Pie

Ingredients

1 envelope plain gelatin
1/4 cup cold water
3/4 cup hot water
1 cup sugar
dash salt
1 large can of evaporated milk, well chilled
juice and pulp of 2 1/2 lemons
2 graham cracker crusts
1 envelope plain gelatin
1/4 cup cold water
3/4 cup hot water
1 cup sugar
dash salt
1 large can of evaporated milk, well chilled
juice and pulp of 2 1/2 lemons
2 graham cracker crusts

Directions

In a large bowl, dissolve gelatin in 1/4 cup cold water. Add hot water, sugar and salt. Cool to room temperature. Whip well.

Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.

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