Mile High Lemon Chiffon Pie - cooking recipe

Ingredients

8 egg yolks, slightly beaten
1 c. sugar
juice of 2 lemons
2 lemon rinds, grated
pinch of salt
2 Tbsp. unflavored gelatin
1/4 c. cold water
8 egg whites (room temperature)
1 c. sugar
1 baked 9-inch pie crust

Preparation

Cook yolks, sugar, lemon juice, rind and salt in top of double boiler over simmering water . Stir constantly until consistency of thick custard.
Soak gelatin in cold water until dissolved.
Stir into hot custard.
Cool mixture.
Place egg whites in bowl and set in another bowl of very warm (not boiling) water.
Beat until stiff, not dry.
Gradually beat in 1 cup sugar.
Fold completely cooled custard into egg whites.
Pile into a dome shape.
Chill. Serve with a dollop of whipped cream.