Lemon Chiffon Pie - cooking recipe

Ingredients

3 eggs, separated
1/2 cup sugar
juice of 1 lemon, plus grated rind
2 Tbsp. cold water
1 - 9 inch baked pie shell

Preparation

In top of double boiler over hot water, mix lightly beaten egg yolks, sugar, lemon juice and cold water. Cook and heat over simmering water for 10 to 15 minutes, or until mixture thickens. Remove from heat and add rind. Set aside.