Lemon supreme chiffon

12 servings

Ingredients

Quantity Ingredient
24 Graham crackers; crushed
¼ cup Butter; melted
¼ cup Sugar
Juice of 2 lemons
6 Eggs; separated
⅔ cup Sugar
1 large Lemon Jello
2 cups Water; boiling
1 cup Whipping cream
3 tablespoons Sugar

Directions

Mix graham cracker crumbs with the butter and ¼ 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 ⅔ 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.

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