Rhubarb/lemon Chiffon Pie
| Yield: | 1 Servings |
| Categories: |
| 1 | pk | (3-ounce) lemon-flavored gelatin |
| 1 | c | Boiling water |
| 1/2 | c | Sugar |
| 2 | ts | Finely shredded lemon peel |
| 3 | tb | Lemon juice |
| 1 | c | Whipping cream |
| 2 | c | Rosy Rhubarb Sauce (recipe above) |
| 1 | Baked piecrust, 9-10 inch |
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