Lemon Chiffon Pie

• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 4 egg yolks
• 4 egg whites
• 1 cup white sugar
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1 (9 inch) prepared graham cracker crust

1. Soften gelatin in water 5 minutes.
2. Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
3. When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
4. Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

unflavored gelatin, cold water, egg yolks, egg whites, white sugar, lemon juice, lemon zest, salt, graham cracker crust

Taken from www.allrecipes.com/recipe/12679/lemon-chiffon-pie/ (may not work)