Lemon Chiffon Pie

Directions

1. 1
   Sprinkle gelatin over lemon juice and water in small saucepan to soften.
2. 2
   Add sugar; stir over very low heat just until dissolved.
3. 3
   Remove from heat; stir in lemon rind and food coloring.
4. 4
   Chill 1/2 hour or until mixture is the consistency of unbeaten egg white.
5. 5
   Beat egg whites and salt until soft peaks form when beater is raised.
6. 6
   Gradually add corn syrup, beating until stiff peaks form.
7. 7
   Fold gelatin mixture into egg whites. Chill, stirring occasionally, about 1/2 hour or until thick enough to mound.
8. 8
   Pile lightly into pastry shell.
9. 9
   Chill.
10. 10
    Makes 8 servings.