Lemon Chiffon Pie I - cooking recipe

Ingredients

1 deep dish pie shell, baked
1 teaspoon unflavored gelatin
1/4 cup water
3 large eggs, separated
1 cup sugar, divided
1/2 cup lemon juice
2 teaspoons lemon zest, Grated
3 drops yellow food coloring
1 cup whipped topping, thawed
chocolate shavings, garnish
lemon slice (for garnish)

Preparation

Soak gelatin in water.
In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
Cook, stirring until mixture coats the bottom of a spoon.
Add grated lemon peel, gelatin and food coloring. Stir well.
Cool in refrigerator about 1/2 hour until slightly thickened.
Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
Fold in whipped topping.
Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
garnish with chocolate shavings and lemon slices.