Mile High Lemon Chiffon Pie - cooking recipe

Ingredients

8 egg yolks, slightly beaten
1 c. sugar
2 lemons (juice)
2 lemon rinds, grated
salt to taste
pie crust, baked

Preparation

Mix and cook preceding ingredients, except pie crust, in a double boiler, stirring frequently until consistency of thick custard.
Soak 2 tablespoons unflavored gelatin in 1/2 cup cold water until dissolved.
Add to hot custard and cool.
Beat egg whites until stiff, but not dry.
Beat in 1 cup sugar gradually, then beat again.
Fold cooled custard into beaten egg whites.
Put in baked pie shell and chill 3 hours.
Serve with whipped cream.