Lemon Chiffon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1 c. sugar
1/3 c. fresh lemon juice
1/2 tsp. salt
4 large eggs, separated
2/3 c. water
whipped cream (garnish)
1 bottom crust for 10-inch pie

Preparation

In small bowl, mix together gelatin, salt and 1/2 cup sugar. In 2-quart saucepan, whisk egg yolks, lemon juice and water until well mixed, about 1 minute.
Sprinkle gelatin mixture over liquid. Let stand 5 minutes to soften gelatin.
Put saucepan over medium-high heat.
Cook, stirring constantly, until mixture comes to boil, 8 to 10 minutes.
Remove from heat and pour into bowl. Cover and refrigerate until mixture is partially set, about 45 minutes.
Put egg whites in a clean, grease-free bowl.
Beat on low speed until frothy.
Increase speed to high and beat until soft peaks result, another 1 to 2 minutes.
Gradually add remaining 1/2 cup sugar, beating constantly until stiff peaks form, another minute or two.
Fold 1/4 of beaten whites into lemon mixture to lighten it.
Fold in remaining whites.
Pour into baked pie crust. Chill until firm 3 to 4 hours.
Decorate top of pie with rosettes of whipped cream just before serving, if desired.