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FLUFFY LEMON CHIFFON PIE 
1 pkg. gelatin
1/4 c. cold water
3 eggs
1 1/2 c. sugar
3 tbsp. butter
1/2 c. lemon juice
1/2 tsp. lemon rind
1 c. evaporated milk
1 baked 9" pie shell

Soak gelatin in cold water and put aside; mix together well-beaten eggs with sugar, lemon juice, lemon rind and butter. Cook over boiling water, stirring all the time, until slightly thickened. Add soaked gelatin; stir until dissolved. Chill. Whip evaporated milk that has been thoroughly chilled. Fold into lemon mixture and pour into baked pie crust; chill until firm. Excellent with a wafer crust, too.
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