Lemon Chiffon Pie - cooking recipe

Ingredients

1/4 c. water
1 envelope Knox gelatine
4 egg yolks
1/2 c. lemon juice
1/2 c. sugar
4 egg whites, beaten
1/2 c. sugar
1 Tbsp. grated lemon rind
2 drops yellow food coloring
1 precooked deep dish pie crust

Preparation

Mix gelatine with 1/4 cup water; set aside.
Mix together 4 egg yolks with 1/2 cup lemon juice and 1/2 cup sugar.
Add gelatine mixture.
Cook over low heat until thick.
Remove from heat and add 2 drops yellow food coloring and 1 tablespoon grated lemon rind. Cool.
Beat 4 egg whites with 1/2 cup sugar until they peak; then fold into cooled lemon mixture.
Put into cooked pie crust.
Keep in refrigerator.