Lemon Chiffon Pie

Directions

1. 1
   Stir together 1/2 cup sugar and gelatin in small saucepan. Blend egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils.
2. 2
   Stir in lemon peel.
3. 3
   Place pan in bowl of ice and water or chill in the refrigerator, stirring occasionally until mixture mounds slightly when dropped from spoon.
4. 4
   Beat egg whites and cream of tartar until foamy.
5. 5
   Beat in sugar (1/2 cup), 1 tablespoon at a time.
6. 6
   Continue beating until stiff and glossy.
7. 7
   DO NOT UNDERBEAT! Fold lemon mixture into meringue.
8. 8
   Pile into baked pie shell. Chill at least 3 hours or until set.