Lemon Chiffon Pie

Directions

1. 1
   Add
2. 2
   sugar,
3. 3
   juice
4. 4
   and rind and water to the egg yolks. Cook in double boiler, stirring constantly, until thickened and mixture coats
5. 5
   the
6. 6
   spoon.
7. 7
   Remove from heat.
8. 8
   Beat egg whites and salt until stiff but not dry.
9. 9
   Add sugar by tablespoonfuls, beating after each addition.
10. 10
    Pour custard into meringue, when well blended pour into baked pie shell.
11. 11
    Bake in slow 325° oven for about 20 minutes, or until set.
12. 12
    Cool before cutting.