Daffodil Chiffon Pie

• 2 tsp. gelatin
• 1/3 c. cold water
• 3 egg yolks
• 3/4 c. sugar
• 1/8 tsp. salt
• 1/3 c. lemon juice
• grated rind of 1/2 lemon
• 3 egg whites
• 1 baked shell
• 3/4 c. whipping cream, whipped

1. Soften gelatin in cold water.
2. Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind. Blend well.
3. Cook over boiling water until thick and foamy, beating constantly, with rotary beater (about 3 minutes).
4. Remove from heat.
5. Add gelatin mixture. Beat egg whites until stiff, but not dry. Add remaining 1/4 cup sugar, one tablespoon at a time, beating after each addition, until stiff.
6. Fold carefully into gelatin mixture until well blended.
7. Pile lightly into shell. Chill several hours or until filling is set.
8. Spread with whipped cream and garnish with lemon rind, if desired.

gelatin, cold water, egg yolks, sugar, salt, lemon juice, lemon, egg whites, shell, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754277 (may not work)