Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
4 Tbsp. sugar
3 eggs, separated
1/2 c. lemon juice
1/4 c. water
3/4 c. Karo light corn syrup
1 tsp. grated lemon rind
1 (9-inch) graham cracker crust

Preparation

In medium saucepan, mix gelatine and 2 tablespoons of the sugar.
Blend in egg yolks, beaten with lemon juice and water. Let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 5 minutes.
Stir in corn syrup and lemon peel.
Pour into large bowl and chill.
Stir occasionally, until mixture mounds slightly when dropped from spoon.