Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox sparkling gelatine
1/4 c. cold water
4 eggs
1 c. sugar
1/2 c. lemon juice
1/2 tsp. salt
1 tsp. grated lemon rind

Preparation

Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until custard consistency.
Pour cold water in bowl and sprinkle gelatine on top of water.
Add to hot custard and stir until dissolved.
Add grated lemon rind.
When mixture begins to thicken, fold in stiffly beaten egg whites to which the other half cup of sugar has been added.
Fill baked pie shell or graham cracker crust and chill.
Just before serving, spread over pie thin layer of whipped cream.