Lemon Chiffon Pie with Cream

• 1 envelope gelatin, unflavored unflavored
• 1/2 cup water cold
• 4 large eggs separated
• 1 cup sugar granulated
• 2 teaspoons lemon zest grated
• 1/2 cup lemon juice
• 1/4 teaspoon salt
• 1 each crumb crust 9 inch, baked
• 1 x whipped cream sweetened

1. In sauce pan soften gelatin in cold water.
2. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice.
3. Cook stirring constantly until sugar is dissolved and gelatine is melted.
4. (About 5 minutes. )
5. Cool stirring occasionally until firm but not hard.
6. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form.
7. Set aside.
8. Beat thickened gelatin mixture until light and fluffy.
9. Gently fold in beaten egg whites.
10. Heap lightly into pie shell.
11. Refrigerate 3 hours or longer until firm.
12. Top with sweetened whipped cream before serving.

gelatin, water cold, eggs, sugar, lemon zest, lemon juice, salt, crumb crust

Taken from recipeland.com/recipe/v/lemon-chiffon-pie-cream-38858 (may not work)