Passion Fruit Chiffon Cake
4 eggs, separated
1 cup sugar
1/2 tsp. salt
1/2 cup passion fruit juice
1/2 cup cream, whipped
1 tbsp. unflavored gelatin
1/4 cup cold water
1 tsp. grated lemon rind
1 baked pie shell
Use fresh yellow passion fruit juice. Beat egg yolks until thick. Add 1/2 cup of the sugar, salt and passion fruit juice. Cook over low heat until thick, stirring until gelatin is dissolved. Add lemon rind and cool until slightly congealed. Fold into stiffly beaten egg whites to which the remaining 1/2 cup sugar has been added. Pour into baked pie shell and chill until firm. Serve with whipped cream. Yield: One 9" Pie.
