Lemon Chiffon Pie

• 1 envelope unflavored gelatin
• 1 c. sugar
• 1/3 c. fresh lemon juice
• 1/2 tsp. salt
• 4 large eggs, separated
• 2/3 c. water
• whipped cream (garnish)
• 1 bottom crust for 10-inch pie

1. In small bowl, mix together gelatin, salt and 1/2 cup sugar. In 2-quart saucepan, whisk egg yolks, lemon juice and water until well mixed, about 1 minute.
2. Sprinkle gelatin mixture over liquid. Let stand 5 minutes to soften gelatin.
3. Put saucepan over medium-high heat.
4. Cook, stirring constantly, until mixture comes to boil, 8 to 10 minutes.
5. Remove from heat and pour into bowl. Cover and refrigerate until mixture is partially set, about 45 minutes.
6. Put egg whites in a clean, grease-free bowl.
7. Beat on low speed until frothy.
8. Increase speed to high and beat until soft peaks result, another 1 to 2 minutes.
9. Gradually add remaining 1/2 cup sugar, beating constantly until stiff peaks form, another minute or two.
10. Fold 1/4 of beaten whites into lemon mixture to lighten it.
11. Fold in remaining whites.
12. Pour into baked pie crust. Chill until firm 3 to 4 hours.
13. Decorate top of pie with rosettes of whipped cream just before serving, if desired.

unflavored gelatin, sugar, lemon juice, salt, eggs, water, whipped cream, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451466 (may not work)