Lemon Chiffon Pie - cooking recipe

Ingredients

1 Tbsp. gelatin
1/4 c. cold water
1 c. sugar
1/4 c. lemon juice
1/4 tsp. salt
3 egg yolks
1 Tbsp. grated lemon rind
3 egg whites

Preparation

Soak gelatin in cold water 5 minutes.
Beat egg yolks lightly and mix in 1/2 cup sugar, lemon juice and salt.
Cook over hot water until mixture coats a silver spoon, stirring constantly. Add gelatin and stir until dissolved.
Add lemon rind and chill. Beat egg whites until fluffy.
Gradually add the remaining 1/2 cup sugar and beat until stiff.
Fold in slightly thickened gelatin mixture.
Pour into baked pie shell.
Serve with whipped cream.