Sky High Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
3/4 c. granulated sugar
1/2 c. water
1/2 c. lemon juice (fresh)
1/2 to 1 tsp. grated lemon peel
9-inch baked pastry shell
5 eggs, separated

Preparation

In medium saucepan, mix unflavored gelatine with 1/2 cup sugar; blend in egg yolks beaten with water and lemon juice.
Let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 5 minutes; add lemon peel.
Pour into large bowl and chill, stirring occasionally until mixture mounds slightly when dropped from spoon.