Lemon Chiffon Pie - cooking recipe

Ingredients

1/2 c. sugar
juice and rind of 1 lemon
3 Tbsp. water
3 egg yolks, beaten
3 egg whites
pinch of salt
1/2 c. sugar

Preparation

Add
sugar,
juice
and rind and water to the egg yolks. Cook in double boiler, stirring constantly, until thickened and mixture coats
the
spoon.
Remove from heat.
Beat egg whites and salt until stiff but not dry.
Add sugar by tablespoonfuls, beating after each addition.
Pour custard into meringue, when well blended pour into baked pie shell.
Bake in slow 325\u00b0 oven for about 20 minutes, or until set.
Cool before cutting.