A low fat dessert
8 pkg. lemon Jell-O
8 cups boiling water
1 teaspoon salt
2 quart canned crushed pineapple and juice
1/2 cups lemon juice
5 teaspoon grated lemon rind
24 egg whites
3 cups sugar
8 baked 9-inch pie shells, or graham cracker pie shells
Stir Jell-O in boiling water until dissolved. Add salt, crushed pineapple, lemon juice and lemon rind. Chill until cold and syrupy. Check Jell-O mixture often so that it does not totally set. Beat egg whites until stiff; add sugar gradually and continue beating until stiff enough to hold up in peaks. Fold into Jell-O mixture. Divide mixture evenly between baked pie shells. Chill until firm. Serve plain or with whipped cream.
Makes 8 pies; 48 servings at 6 pieces per pie or 64 servings at 8 pieces per pie.
NOTE:
Egg whites are sometimes available in a 1 liter milk carton, ready to use. Check with the food service/grocery people in your area.