Lemon Chiffon Pie - cooking recipe

Ingredients

4 egg yolks
3/4 c. lemon juice
1 c. sugar
1 envelope gelatin (unflavored)
1/4 c. warm water
4 egg whites
premade pie crust
heavy cream for whipping

Preparation

Bring first three ingredients to boil in a heavy pan.
Cook slowly for a few moments (use 1/2 cup sugar).
Mix together gelatin and water.
Pour into hot mixture.
Beat egg whites until stiff.
Add sugar (other 1/2 cup of sugar).
Fold hot mixture into egg whites gently.
Pour into pie crust and refrigerate.
When ready to serve, garnish with whipped cream.