Lemon Chiffon Pie

Directions

1. 1
   In saucepan, blend the egg yolks, 3/4 cup sugar, gelatin, water and lemon juice.
2. 2
   Cook over medium heat until it boils and begins to thicken a little.
3. 3
   Add lemon peel.
4. 4
   Place in a pan of ice water or chill in refrigerator until the mixture mounds when dropping from spoon.
5. 5
   Beat egg whites and cream of tartar until almost stiff.
6. 6
   Add 1/2 cup of sugar, 1 tablespoon at a time, until stiff and flaky.
7. 7
   Fold in the lemon mixture.
8. 8
   Pour into pie crust.
9. 9
   Chill several hours before serving.