Lemon Chiffon Pie - cooking recipe

Ingredients

1 1/2 tsp. gelatin
3 eggs, separated
1/4 tsp. salt
1/4 tsp. lemon rind
1/4 c. water
2/3 c. sugar
1/4 c. lemon juice
1 (8-inch) pie shell, baked

Preparation

Soften gelatin for 5 minutes in water.
Beat egg yolks in double boiler, add 1/3 cup sugar and beat until fluffy.
Cook over boiling water until fluffy.
Add gelatin, stir until dissolved. Stir in rind.
Chill until slightly jelled.
Beat egg whites until foamy.
Gradually add remaining sugar and beat until meringue consistency.
Beat gelatin mixture until light.
Fold in meringue. Gently pour into cooled shell.
Chill.