Lemon Chiffon Pie

Directions

1. 1
   Soak gelatin in water.
2. 2
   Combine 1/2 cup sugar, lemon juice, salt and beaten egg yolks.
3. 3
   Stir and cook in double boiler until the consistency of custard.
4. 4
   Stir in the dissolved gelatin and grated lemon rind.
5. 5
   Cool these ingredients.
6. 6
   Whip 4 egg whites until stiff, then beat in 1/2 cup sugar very slowly.
7. 7
   In a separate bowl, beat heavy cream until stiff.
8. 8
   When the custard begins to thicken, beat with a wire whisk until it is fluffy. Fold in the egg whites.
9. 9
   Fold in the cream, reserving a portion for decorating the top of the pie.
10. 10
    Pour mixture into prepared pie shell.
11. 11
    Chill the pie thoroughly before serving.