Lemon Chiffon Pie

• baked pie shell
• 1 envelope unflavored gelatin
• 1/4 tsp. salt
• 1/3 c. sugar
• 4 eggs, separated
• 1/3 c. water
• 1 Tbsp. grated lemon peel
• 1/4 c. lemon juice
• 1/2 c. whipping cream, whipped
• shredded lemon peel (for garnish)

1. In a saucepan mix well gelatin, salt and sugar.
2. In a bowl, beat egg yolks with water and lemon juice.
3. Stir this mixture into gelatin mix.
4. Cook over medium heat, stirring until mixture coats spoon and thickens.
5. Remove from heat.
6. In a large bowl, beat egg whites until soft peaks form.
7. Gradually sprinkle in 1/2 cup sugar. Beat until sugar is dissolved.
8. With spatula fold lemon mixture into egg whites just until blended.
9. Put into pie shell. Refrigerate.
10. Serve with whipped cream.
11. Sprinkle with lemon rind.

pie shell, unflavored gelatin, salt, sugar, eggs, water, lemon juice, whipping cream, lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059370 (may not work)