Lemon Chiffon Pie - cooking recipe

Ingredients

1 baked 9-inch pie shell
1/2 c. sugar
1 envelope plain gelatin
4 eggs, separated
2/3 c. water
1/3 c. lemon juice
1 Tbsp. grated lemon peel
1/2 tsp. cream of tartar
1/2 c. sugar

Preparation

Stir together sugar and gelatin.
Blend egg yolks, water and lemon juice.
Stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture begins to boil.
Remove from heat and stir in lemon peel.
Chill until mixture begins to mound slightly