Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1 c. sugar
1/2 tsp. salt
4 egg yolks
1/3 c. lemon juice
1 tsp. lemon peel
4 egg whites
1/2 c. Cool Whip
pie crust, cooked

Preparation

In saucepan, combine gelatin, 1/2 cup sugar and salt.
Beat yolks, lemon juice and 2/3 cup water. Stir into gelatin mixture. Stir over medium heat until it boils and gelatin melts. Chill until set.
Beat egg whites, gradually adding sugar. Fold in gelatin mix and place in pie crust. Top with Cool Whip. Chill until firm.