Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
3 eggs
1 c. light corn syrup (or 2/3 c. sugar)
1/2 c. lemon juice
1/2 tsp. salt
1 tsp. grated lemon rind
1 crumb crust or baked pie shell (9-inch)

Preparation

Soften gelatine in cold water.
Beat egg yolks; add 3/4 cup of the corn syrup (or 1/2 of the sugar), lemon juice and salt.
Cook in double boiler until custard consistency, stirring constantly. Add softened gelatine and stir until dissolved.
Add grated rind. Cool and when the mixture begins to thicken, fold in stiffly beaten egg whites to which remaining corn syrup or sugar has been added.
Turn into baked pie shell or crumb crust and chill. Sprinkle with chopped walnuts, if desired.