Lemon Chiffon Pie


Ingredients

1/2 cup lemon juice
4 egg whites
1/4 teaspoon salt
whipped cream
1 9-inch graham cracker crust
1 Tablespoon gelatin
1/2 cup cold water
2/3 cup GOLDEN BLOSSOM HONEY
1 teaspoon grated lemon rind

Directions

Soften gelatin in cold water in saucepan. Add 1/3 cup honey, lemon rind and lemon juice and stir over low heat until gelatin is dissolved. Pour into mixing bowl and set aside to chill. Before mixture sets completely, beat until light. In separate bowl, add salt to egg whites and beat until stiff. Add remaining honey, beat well, fold into gelatin mixture. Pour into pre- baked graham cracker crust or pastry crust and chill. Garnish with whipped cream.


golden blossom honey product