Lemon Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. gelatin
1/4 c. cold water
1/2 c. sugar
1/2 tsp. salt
2 tsp. finely grated lemon rind
2/3 c. boiling water
3 egg yolks, well beaten
1/3 c. lemon juice
3 egg whites
1/4 c. sugar

Preparation

Bake a 9-inch pie shell and cool. Soften gelatin in cold water. Combine in top of double boiler sugar, salt, finely grated lemon rind and boiling water. Add softened gelatin and three well beaten egg yolks. Cook over boiling water until mixture coats a metal spoon (8 to 10 minutes). Stir constantly. Remove from heat. Stir in lemon juice. Pour into a bowl and chill for about 1 hour in refrigerator until it will mold slightly. Stir occasionally. Beat three egg whites to soft peaks. Gradually beat in sugar. Fold the meringue into cooled gelatin mixture. Pile into the baked, cooled 9-inch pie shell. Chill for 2 to 3 hours or until firm. If gelatin mixture becomes too thick for chiffon filling you can beat it until frothy before adding the meringue mixture.