Lemon Chiffon Pie

Directions

1. 1
   Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until custard consistency.
2. 2
   Pour cold water in bowl and sprinkle gelatine on top of water.
3. 3
   Add to hot custard and stir until dissolved.
4. 4
   Add grated lemon rind.
5. 5
   When mixture begins to thicken, fold in stiffly beaten egg whites to which the other half cup of sugar has been added.
6. 6
   Fill baked pie shell or graham cracker crust and chill.
7. 7
   Just before serving, spread over pie thin layer of whipped cream.