LIGHT AND LEMONY CREAM PIE Smooth, light and refreshing. Preheat oven to 450°F | 9-inch pie plate CRUST 1 envelope Pie Crust Mix 2 squares (each 1 oz/28 g) bittersweet chocolate, melted FILLING 1 envelope (1 tablespoon) unflavored gelatin 1/2 cup granulated sugar Pinch of salt 4 egg yolks 1/2 cup lemon juice 1 tablespoon grated lemon zest 4 egg whites 1/2 cup granulated sugar 1/2 cup whipping (35%) cream, beaten stiff Lemon slices to garnish, optional

CRUST: Prepare pastry according to package directions for one-crust pie. Crimp edges. Prick well. Refrigerate for 1 hour. Bake for 12 to 15 minutes or until golden. Cool completely. (Wrap and refrigerate remaining pastry for later use.) Spread melted chocolate evenly over pastry shell. Cool.

FILLING: Combine gelatin, 1/2 cup sugar, salt, egg yolks and lemon juice in small saucepan. Cook, stirring constantly, over medium heat for about 6 minutes or until slightly thickened. (It thickens more on cooling.) Stir in zest. Refrigerate just until mixture starts to set, about 30 minutes. Beat egg whites and 1/2 cup sugar to stiff peaks. Fold egg whites and whipped cream into lemon mixture gently but thoroughly. Pile into baked pie shell. Refrigerate for about 2 1/2 hours or until set, or overnight. Decorate with lemon slices, if desired.

VARIATION: Use white or semi-sweet chocolate to spread on the crust.

Makes about 8 servings.

TIP: A thin layer of melted chocolate on a baked pie shell will keep the crust from getting soggy. It also adds a nice flavor but isn't a necessity.

Preparation time: 30 minutes | Baking time: 15 minutes| Cooking time: 6 minutes | Refrigeration time: 1 hour (crust) plus 3 hours (filling) | Freezing: not recommended.

Robin Hood Baking Festival Cookbook