Daffodil Chiffon Pie

Directions

1. 1
   Soften gelatin in cold water.
2. 2
   Combine egg yolks, 1/2 cup sugar, salt, lemon juice and rind. Blend well.
3. 3
   Cook over boiling water until thick and foamy, beating constantly, with rotary beater (about 3 minutes).
4. 4
   Remove from heat.
5. 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. 6
   Fold carefully into gelatin mixture until well blended.
7. 7
   Pile lightly into shell. Chill several hours or until filling is set.
8. 8
   Spread with whipped cream and garnish with lemon rind, if desired.