Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope (Tbsp.) gelatin
1/4 c. cold water
1/2 c. sugar
1/4 c. boiling water
1/2 c. lemon juice
1/4 tsp. salt
3 egg whites
1/2 c. light corn syrup
1 baked 9-inch pastry shell

Preparation

Soften
the
gelatin in the cold water; mix in the sugar and boiling water until dissolved; stir in the lemon juice and rind. Chill
until syrupy but don't let it set.
Since texture will
not be smooth.
Beat the salt and egg whites until stiff, but
not dry.
Gradually add the corn syrup, beating steadily. Fold
the lemon
mixture
into the egg whites.
Chill about 20 minutes, stirring
occasionally.
Mixture should be set enough to
be
able to
heap it.
Spoon into the pie shell until set. Serves
8. Calories:
230
per
serving.
Low
salt
and
low cholesterol.