Lemon Chiffon Pie - cooking recipe

Ingredients

4 beaten egg yolks
1/2 c. sugar
1/2 c. lemon juice
1/2 tsp. salt
1 Tbsp. unflavored gelatin (1 envelope)
1 tsp. grated lemon peel
1/2 c. sugar
4 stiff-beaten egg whites
1 baked pie shell
1/2 c. heavy cream, whipped

Preparation

Combine egg yolks, 1/2 cup sugar, lemon juice and salt. Cook in\tdouble\tboiler\tuntil
thick,
stirring
constantly. Soften gelatin
in
cold
water.\tAdd to cooled mixture.\tAdd lemon peel and
cool until partially set.
Beat remaining 1/2 cup sugar into egg whites and fold into cooled mixture.
Pour into
baked shell
and\tchill.\tSpread\twith
whipped
cream, sweetened.