Lemon Chiffon Pie

Directions

1. 1
   Soak gelatin in cold water for 5 minutes.
2. 2
   In top of double boiler, beat egg yolks; add 1/2 cup sugar, lemon juice and salt. Cook over hot water, stirring constantly, until smooth and thickened.
3. 3
   Add softened gelatin and stir until dissolved.
4. 4
   Remove from heat, add lemon rind and cool.
5. 5
   Beat egg whites until stiff, but not dry.
6. 6
   Gradually add 1/2 cup sugar, beating until stiff. Fold in cooled lemon mixture and then pour into the pie shell. Refrigerate until set.
7. 7
   Spread with whipped cream just before serving.
8. 8
   Serves 6 to 8.