Lemon Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) pie crust, baked
4 eggs, separated
3/4 c. sugar
1 envelope unflavored gelatin
2/3 c. water
1/4 c. lemon juice
1 Tbsp. grated lemon rind
1/2 tsp. cream of tartar
1/2 c. sugar

Preparation

In saucepan, blend the egg yolks, 3/4 cup sugar, gelatin, water and lemon juice.
Cook over medium heat until it boils and begins to thicken a little.
Add lemon peel.
Place in a pan of ice water or chill in refrigerator until the mixture mounds when dropping from spoon.
Beat egg whites and cream of tartar until almost stiff.
Add 1/2 cup of sugar, 1 tablespoon at a time, until stiff and flaky.
Fold in the lemon mixture.
Pour into pie crust.
Chill several hours before serving.