Rhubarb Lemon Chiffon Pie

Rhubarb Lemon Chiffon Pie
 
 1 pk (3-ounce) lemon-flavored gelatin
 1 cup Boiling water
 1/2 cup Sugar
 2 teaspoons Finely shredded lemon peel
 3 tablespoons Lemon juice
 1 cup Whipping cream
 2 cups Rosy Rhubarb Sauce
 1 Baked piecrust, 9-10 inch

Instructions:

Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites. In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns <pburns1@JUNO.COM> on Mar 20, 1997