Lemon Chiffon Pie - cooking recipe

Ingredients

1 baked pie shell
4 extra large eggs, separated
1/2 c. fresh lemon juice
3/4 c. sugar
1 envelope unflavored gelatin
1/4 c. water
3 Tbsp. grated lemon rind
1 carton whipping cream
1/4 c. sugar

Preparation

Soften gelatin in 1/4 cup cold water; set aside.
In a bowl, put egg yolks, 1/4 cup sugar and 1/2 cup lemon juice.
Cook in microwave, stirring frequently until thick.
Stir in gelatin and lemon rind; let cool.
Beat egg whites stiff with 1/2 cup sugar and fold into egg yolk mixture.
Chill until set and top with 1 carton whipping cream that is sweetened with 1/4 cup sugar.