Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope (1 Tbsp.) unflavored gelatin
1/4 c. cold water
4 egg yolks
1 c. sugar
1/3 c. lemon juice
1/2 tsp. salt
1 1/2 tsp. grated lemon rind
4 egg whites
9-inch baked pastry shell

Preparation

Soften gelatin in water.
Beat egg yolks; add 1/2 cup sugar, lemon juice and salt.
Cook over hot water, stirring constantly, until thickened.
Add lemon rind and gelatin; stir until gelatin is dissolved.
Cool.
Beat egg whites stiff; gradually add remaining 1/2 cup sugar, beating constantly.
Fold into cooled lemon mixture. Pour into a cooked pastry shell.
Chill until firm.
Whip some whipping cream and swirl on top but really isn't needed.