Lemon Chiffon Pie

Directions

1. 1
   Add gelatin to water, set aside.
2. 2
   Put yolks in double boiler, stir in 1/3 c. sugar, lemon rind and juice.
3. 3
   Cook, stirring over boiling water 5 minutes or until thickened.
4. 4
   Stir in gelatin until melted.
5. 5
   Remove from heat.
6. 6
   Beat egg whites and salt until they form peaks.
7. 7
   Slowly add 1/2 c. sugar, while beating stiff. Gently fold in hot mixture.
8. 8
   Turn into shell, chill.
9. 9
   Can be served with whipped cream.