Lemon Chiffon Pie - cooking recipe

Ingredients

1 - 9 inch baked pie shell or an unbaked graham cracker crust
1 1/2 tsp. plain gelatin
1/3 c. cold water
4 egg yolks
1/3 c. granulated sugar
1 Tbsp. grated lemon rind
1/4 c. lemon juice
4 egg whites
1/4 tsp. salt
1/2 c. granulated sugar

Preparation

Add gelatin to water, set aside.
Put yolks in double boiler, stir in 1/3 c. sugar, lemon rind and juice.
Cook, stirring over boiling water 5 minutes or until thickened.
Stir in gelatin until melted.
Remove from heat.
Beat egg whites and salt until they form peaks.
Slowly add 1/2 c. sugar, while beating stiff. Gently fold in hot mixture.
Turn into shell, chill.
Can be served with whipped cream.