Lemon Chiffon Pie

Directions

1. 1
   Soak gelatine in cold water for 5 minutes.
2. 2
   Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook in double boiler until custard like.
3. 3
   To this, add grated lemon rind and softened gelatine and stir. Cool.
4. 4
   When mixture begins to thicken, fold in beaten egg whites to which the other 1/2 cup of sugar has been added.
5. 5
   Pour into pie shell and cover with whipped cream.
6. 6
   This takes a little more effort than some pies but is worth the work. Serves 6.