Lemon Chiffon Pie

• 1 envelope unflavored gelatin
• 1 c. sugar
• 1/2 tsp. salt
• 4 egg yolks
• 1/3 c. lemon juice
• 1 tsp. grated lemon peel
• 4 egg whites
• 1/2 c. whipping cream, whipped
• 1 (9-inch) baked pastry shell, cooled

1. In saucepan, combine gelatin, 1/2 cup of the sugar and salt. Beat together yolks, lemon juice and 2/3 cup water.
2. Stir into gelatin mixture.
3. Stir over medium heat until mixture comes to a boil and gelatin dissolves.
4. Remove from heat and stir in peel. Chill; stir occasionally until partially set.
5. Beat egg whites until soft peaks form.
6. Gradually add remaining sugar, beating until stiff peaks form.
7. Fold in gelatin mixture.
8. Fold in whipped cream.
9. Pile into cooled pastry shell.
10. Chill until firm.

unflavored gelatin, sugar, salt, egg yolks, lemon juice, egg whites, whipping cream, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068408 (may not work)