Lemon Chiffon Pie - cooking recipe

Ingredients

baked pie shell
1 envelope unflavored gelatin
1/4 tsp. salt
1/3 c. sugar
4 eggs, separated
1/3 c. water
1 Tbsp. grated lemon peel
1/4 c. lemon juice
1/2 c. whipping cream, whipped
shredded lemon peel (for garnish)

Preparation

In a saucepan mix well gelatin, salt and sugar.
In a bowl, beat egg yolks with water and lemon juice.
Stir this mixture into gelatin mix.
Cook over medium heat, stirring until mixture coats spoon and thickens.
Remove from heat.
In a large bowl, beat egg whites until soft peaks form.
Gradually sprinkle in 1/2 cup sugar. Beat until sugar is dissolved.
With spatula fold lemon mixture into egg whites just until blended.
Put into pie shell. Refrigerate.
Serve with whipped cream.
Sprinkle with lemon rind.