Orange Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
4 eggs
1 c. sugar
1/2 c. fresh orange juice
1 Tbsp. grated orange rind
1 Tbsp. lemon juice
1/8 tsp. salt

Preparation

Add 1/2 cup sugar, orange juice and salt to beaten egg yolks. Cook 2 1/2 to 3 minutes in microwave until of custard consistency. Soften gelatine in cold water; add to hot custard, stir until dissolved.
Add grated rind and lemon juice, cool.
When mixture begins to thicken, fold in stiffly beaten egg whites, to which the other 1/2 cup sugar has been added.
Pour into baked pie shell. Chill and garnish with whipped cream.