Lemon Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. unflavored gelatin
1/4 c. cold water
4 large eggs, separated
1 pastry or graham cracker crust (9-inch)
1 c. sugar
1 Tbsp. orange juice
1 c. lemon juice
Cool Whip

Preparation

Soften gelatin in water for 5 minutes.
Beat egg yolks; add 1/2 cup sugar, lemon juice and orange juice.
Cook over boiling water until custard consistency.
Add softened gelatin; stir thoroughly.
Cool.