Grandma'S Lemon Chiffon Pie - cooking recipe

Ingredients

8 egg yolks, slightly beaten
1 c. sugar
juice of 2 lemons
2 lemon rinds, grated (optional)
salt to taste (optional)
2 Tbsp. unflavored Knox gelatine
1/2 c. cold water
8 egg whites
1 c. sugar

Preparation

In double boiler (or microwave), cook egg yolks, 1 cup sugar and lemon juice.
Cook, stirring frequently, until consistency of thick custard.
Soak gelatine in cold water until dissolved.
Add to hot custard.
Let cool.
Beat 3 egg whites stiff, but not dry (so still glossy).
Beat in 1 cup sugar gradually.
Fold cooled custard into beaten egg whites.
Put into baked pie shell.
Chill 3 hours.
Serve with whipped cream.