Lemon Chiffon Pie

• 1 baked 9-inch pie shell
• 1/4 c. cold water
• 1 envelope unflavored gelatin
• 4 eggs, separated
• 1 c. sugar
• 1/2 c. lemon juice
• 1/2 tsp. salt
• 1 tsp. lemon rind, grated
• 1/2 c. heavy cream, whipped

1. Soak gelatin in cold water for 5 minutes.
2. In top of double boiler, beat egg yolks; add 1/2 cup sugar, lemon juice and salt. Cook over hot water, stirring constantly, until smooth and thickened.
3. Add softened gelatin and stir until dissolved.
4. Remove from heat, add lemon rind and cool.
5. Beat egg whites until stiff, but not dry.
6. Gradually add 1/2 cup sugar, beating until stiff. Fold in cooled lemon mixture and then pour into the pie shell. Refrigerate until set.
7. Spread with whipped cream just before serving.
8. Serves 6 to 8.

shell, cold water, unflavored gelatin, eggs, sugar, lemon juice, salt, lemon rind, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441562 (may not work)