Lemon-Honey Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. cold water
4 eggs, separated
3/4 c. honey
1/4 tsp. salt
1 tsp. grated lemon rind
1/2 c. lemon juice
1/2 c. whipped topping or cream

Preparation

Soften gelatin in water.
Beat egg yolks and combine with honey, salt, lemon rind and juice in top of double boiler.
Cook over hot water, stirring until mixture starts to thicken.
Remove from heat.
Add gelatin and stir to dissolve.
Cool, stirring occasionally.
When cooled completely, fold in stiffly beaten egg whites and pour in pie shell.
Bake in a 9-inch pie shell.
Chill 2 to 3 hours.