Passion Fruit Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) pastry shell
4 eggs, separated
1 c. sugar
1/2 tsp. salt
1/2 c. Passion fruit juice (concentrated)
1 Tbsp. unflavored gelatin
1/4 c. cold water
1 tsp. lemon rind, grated
1/2 c. heavy cream, whipped

Preparation

Beat egg yolks until thick.
Add 1/2 cup of the sugar, salt and juice.
Cook until thick, beating constantly.
Soften gelatin in cold water; add to egg yolk mixture and stir until dissolved. Add rind and cool.
Beat egg whites until stiff, gradually beating in the remaining 1/2 cup sugar.
Fold egg yolk mixture into stiffly beaten egg whites.
Pour into baked pastry shell; chill until firm.
Serve with whipped cream.