Lemon Chiffon Pie - cooking recipe

Ingredients

1 baked 9-inch pastry shell
1 envelope unflavored gelatin
1/3 c. lemon juice
2/3 c. water
2 Tbsp. sugar
1/2 tsp. grated lemon rind
yellow food coloring (optional)
3 egg whites
1/4 tsp. salt
1/2 c. Karo light corn syrup

Preparation

Sprinkle gelatin over lemon juice and water in small saucepan to soften.
Add sugar; stir over very low heat just until dissolved.
Remove from heat; stir in lemon rind and food coloring.
Chill 1/2 hour or until mixture is the consistency of unbeaten egg white.
Beat egg whites and salt until soft peaks form when beater is raised.
Gradually add corn syrup, beating until stiff peaks form.
Fold gelatin mixture into egg whites. Chill, stirring occasionally, about 1/2 hour or until thick enough to mound.
Pile lightly into pastry shell.
Chill.
Makes 8 servings.