Mile High Lemon Pie

• 9-inch baked pie shell
• 8 egg yolks, slightly beaten
• 1 c. sugar
• 1 envelope (1 Tbsp.) unflavored gelatin
• 1/2 c. water
• 1 Tbsp. grated lemon peel
• 1/2 c. lemon juice
• 1/4 tsp. salt
• 8 egg whites
• 1/4 tsp. cream of tartar
• 1 c. sugar

1. Bake pie shell.
2. In saucepan, blend egg yolks, 1 cup sugar, gelatin, water, lemon peel, juice and salt.
3. Cook over medium heat, stirring constantly, just until mixture boils.
4. Place pan in bowl of ice and water; chill in refrigerator, stirring occasionally, until mixture mounds when dropped from spoon.
5. Beat egg whites and cream of tartar until frothy.
6. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
7. Fold in lemon mixture; pile into pie shell. Chill several hours until set.

shell, egg yolks, sugar, unflavored gelatin, water, lemon juice, salt, egg whites, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476846 (may not work)