Instructions:

Lemon Supreme Chiffon

Yield: 12 servings

24 Graham crackers, crushed
1/4 cup butter, melted
1/4 cup granulated sugar
1 large box lemon Jell-O
2 cups boiling water
Juice of 2 lemons
6 eggs, separated
2/3 cup granulated sugar
1 cup whipping cream
3 tablespoons granulated

Mix graham cracker crumbs with the butter and 1/4 cup sugar. Spread half of this mixture on bottom of a 9 x 13-inch pan.

Mix the Jell-O, water and lemon juice. Chill until partially set.

Beat egg whites stiffly and add the 2/3 cup sugar. Set aside.

Beat egg yolks and add to Jell-O mixture, mixing thoroughly. Fold in beaten egg whites. Pour over crumb mixture in pan.

Whip the cream, gradually adding 3 tablespoons sugar. Spread over Jell-O mixture. Top with remaining crumb mixture. Refrigerate several hours before serving.