Lemon Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. unflavored gelatin
1/2 c. cold water
4 eggs, separated
1 c. granulated sugar
1/2 c. lemon juice
1/2 tsp. salt
1 Tbsp. grated lemon rind
graham cracker pie crust
1 pt. whipped cream

Preparation

Soften gelatin in water for 5 minutes. Beat egg yolks and add sugar, lemon juice and salt. Cook mixture over boiling water until consistency is like custard. Add grated lemon rind and softened gelatin and stir thoroughly. Cool. Beat egg whites with remaining 1/2 cup sugar until stiff peaks form. When custard mixture begins to thicken, fold in egg whites. Fill crumb crust with filling and chill. Spread with whipped cream.