Lemon Supreme Chiffon Recipe

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Lemon Supreme Chiffon Ingredients

24 graham crackers, crushed
1/4 cup butter, melted
1/4 cup sugar
1 juice of 2 lemons
6 eggs, separated
2/3 cup sugar
1 large lemon jello
2 cup water, boiling
1 cup whipping cream
3 tbsp sugar

A Recipe for
Lemon Supreme Chiffon

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Lemon Supreme Chiffon

When one has tasted watermelon he knows what the angels eat.
Mark Twain

Lemon Supreme Chiffon Directions

Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread
half of this mixture on bottom of a 9x13" loaf pan. Mix the Jello,
water and lemon juice. Chill until partially set. Beat egg whites
stiffly and add the 2/3 c sugar. Set aside. Beat egg yolk and add to
Jello mixture, mixing throughly. Fold in beaten egg whites. Pour over
crumb mixture in pan. Whip the cream, adding 3 T sugar gradually.
Spread over Jello mixture. Top with remaining crumb mixture.
Refrigerate serveral hours before serving.

Serves: 12

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Lemon Supreme Chiffon Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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