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Lemon Chiffon Pie

10" pie crust, pre-baked
2 c lemon juice
1 T grated lemon peel
1 c flour
2 c sugar
1/4 c water
1 t cream of tartar
1/4 c butter
6 eggs, separated
1 t lemon extract

Mix the flour, lemon peel, and one cup of the sugar. Mix in the
lemon juice. Cook over a double boiler, or on low heat, with
constant stirring until mixture thickens. Remove from heat. Beat
egg yolks until they are very light in color. Mix 1/3 of the lemon
cream into the eggs yolks, then mix the egg yolk mixture into the
remainin lemon cream. Return to the heat, and cook with constant
stirring until very thick. Remove from the heat, and add the butter
and flavoring. When the butter has melted completely, beat until
very smooth and shiny, then refrigerate, covered, until completely
chilled. Beat the egg whites and cream of tartar until soft peaks
form. Bring the water and remaining cup of sugar to a boil, and
cook to the hard crack stage. Beat into the egg whites until the
peaks are stiff and shiny. Immediately fold in the chilled lemon
cream, and spoon into pie shell. Refrigerate until serving.

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