Lemon Chiffon Pie - cooking recipe

Ingredients

1/4 c. cold water
1 envelope Knox Gelatin (plain)
4 eggs
1 c. sugar
1/2 tsp. salt
1/2 c. lemon juice
1 Tbsp. lemon rind
baked pie crust, to your liking

Preparation

Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in top of double boiler until custard consistency.
Pour cold water in bowl and sprinkle gelatin on top of water.
Add to hot custard and stir until dissolved.
Add grated lemon rind, cool.
When mixture begins to thicken, fold in stiffly beaten egg whites to which the other 1/2 cup sugar has been added.
Fill baked pie shell; serve with whipped cream.