LEMON CHIFFON PIE

1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 tsp. grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, if desired
2 cups (about 4 oz.) frozen whipped topping, thawed
1 (9-inch) graham cracker crust

In small saucepan, combine lemon juice and water. Sprinkle gelatin over mixture. Let set 5 minutes.
Add sugar to lemon juice. Bring to simmer over medium heat, stirring constantly. Remove from heat. Stir in lemon peel, corn syrup and food coloring.
Chill, stirring occasionally, about 45 minutes until slightly thickened or consistency of pudding. Fold in whipped topping.
Pour into pie crust. Chill.

Makes 8 servings; 220 calories, 9g (4 g saturated) fat, no cholesterol, 95 mg sodium, 33 g carbohydrate and 2 g protein each.

Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. If desired, add 1 drop red food coloring.

Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.

LEMON MERINGUE MAGIC

1 can (14 oz.) sweetened condensed (not evaporated) milk
1/2 cup lemon juice
1 tsp. grated lemon rind or 1/4 tsp. lemon extract
2 eggs, separated
1 (8- or 9-inch) graham cracker pie crust, chilled, or traditional pastry, baked and cooled
1/4 tsp. cream of tartar
4 tbsp. sugar

Preheat oven to 325 degrees.
In medium bowl, combine sweetened condensed milk, lemon juice and rind and egg yolks. Stir until mixture thickens. Pour into pie crust.
In medium bowl, beat egg whites and cream of tartar with clean paddles on high speed of electric mixer until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time. Beat 4 minutes longer or until sugar is dissolved and stiff, glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking.
Bake in preheated oven 12 to 15 minutes until meringue is lightly browned. Cool.
Leftovers should be covered and refrigerated.
Makes 8 servings.

SOURCE No-bake Lemon Chiffon Pie comes from Karo syrup. . Lemon Pie Magic comes from  Eagle brand sweetened condensed milk .