Mrs. Tobey'S Lemon Chiffon Pie - cooking recipe

Ingredients

5 Tbsp. cold water
grated rind and juice of 1 large lemon
1/2 c. sugar
1/8 tsp. salt
3 eggs, separated
1/2 tsp. plain gelatin, dissolved in cold water

Preparation

Bake pie shell.
In double boiler, heat water, lemon rind and juice, sugar and salt.
Let sugar dissolve thoroughly.
When real hot, pour over egg yolks which have been beaten until thick. Return to double boiler; cook until thick custard.
Remove from heat and add gelatin.
Beat egg whites until stiff and dry, gradually adding another 1/2 cup of sugar.
Fold into custard and brown in oven.