Lemon Chiffon Pie

Directions

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   Soften
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   the
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   gelatin in the cold water; mix in the sugar and boiling water until dissolved; stir in the lemon juice and rind. Chill
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   until syrupy but don't let it set.
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   Since texture will
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   not be smooth.
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   Beat the salt and egg whites until stiff, but
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   not dry.
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   Gradually add the corn syrup, beating steadily. Fold
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    the lemon
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    mixture
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    into the egg whites.
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    Chill about 20 minutes, stirring
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    occasionally.
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    Mixture should be set enough to
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    be
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    able to
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    heap it.
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    Spoon into the pie shell until set. Serves
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    8. Calories:
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    230
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    per
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    serving.
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    Low
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    salt
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    and
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    low cholesterol.