Lemon Chiffon Pie

• 1 envelope Knox gelatine
• 1/4 c. cold water
• 3 egg yolks, slightly beaten
• 1/3 c. sugar
• 1/2 c. lemon juice
• 1/2 tsp. salt
• 1 tsp. grated lemon rind
• 3 egg whites, stiffly beaten
• 1/3 c. sugar
• 1 (9-inch) baked pastry shell or crumb crust

1. Soften gelatine in cold water.
2. To the beaten egg yolks, add 1/3 cup sugar, lemon juice and salt.
3. Cook in double boiler over hot, not boiling, water, stirring constantly until of custard consistency.
4. Add softened gelatine and stir until dissolved.
5. Add grated lemon rind.
6. Chill until mixture is consistency of unbeaten egg whites.
7. Fold in the stiffly beaten egg whites to which the remaining 1/3 cup sugar has been added. Pour into baked pastry shell or crumb crust.
8. Chill until firm.
9. Serve with whipped cream, if desired, and chopped walnut meats.
10. Yields one (9-inch) pie.

gelatine, cold water, egg yolks, sugar, lemon juice, salt, lemon rind, egg whites, sugar, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766881 (may not work)