Lemon Chiffon Pie I

• 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)

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

dish pie shell, unflavored gelatin, water, eggs, sugar, lemon juice, lemon zest, coloring, whipped topping, chocolate shavings, lemon slice

Taken from www.food.com/recipe/lemon-chiffon-pie-i-8263 (may not work)