Lemon Chiffon Pie - cooking recipe

Ingredients

1 deep 9-inch prepared pie shell
1 pkg. unflavored gelatin
1/4 c. water
1 c. sugar
1/2 c. lemon juice
1/2 tsp. salt
4 beaten egg yolks
1 tsp. grated lemon rind
4 egg whites
1 c. heavy cream

Preparation

Soak gelatin in water.
Combine 1/2 cup sugar, lemon juice, salt and beaten egg yolks.
Stir and cook in double boiler until the consistency of custard.
Stir in the dissolved gelatin and grated lemon rind.
Cool these ingredients.
Whip 4 egg whites until stiff, then beat in 1/2 cup sugar very slowly.
In a separate bowl, beat heavy cream until stiff.
When the custard begins to thicken, beat with a wire whisk until it is fluffy. Fold in the egg whites.
Fold in the cream, reserving a portion for decorating the top of the pie.
Pour mixture into prepared pie shell.
Chill the pie thoroughly before serving.