Lemon Chiffon Pie - cooking recipe

Ingredients

1 pkg. Knox gelatine
1/4 c. cold water
4 eggs, separated
1 c. sugar
1/2 tsp. salt
1 Tbsp. grated lemon rind (I use more)
whipped cream

Preparation

Soak gelatine in cold water for 5 minutes.
Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in double boiler until custard like.
To this, add grated lemon rind and softened gelatine and stir. Cool.
When mixture begins to thicken, fold in beaten egg whites to which the other 1/2 cup of sugar has been added.
Pour into pie shell and cover with whipped cream.
This takes a little more effort than some pies but is worth the work. Serves 6.