Lemon Chiffon Pie

Directions

1. 1
   In saucepan, combine gelatin, 1/2 cup of the sugar and salt. Beat together yolks, lemon juice and 2/3 cup water.
2. 2
   Stir into gelatin mixture.
3. 3
   Stir over medium heat until mixture comes to a boil and gelatin dissolves.
4. 4
   Remove from heat and stir in peel. Chill; stir occasionally until partially set.
5. 5
   Beat egg whites until soft peaks form.
6. 6
   Gradually add remaining sugar, beating until stiff peaks form.
7. 7
   Fold in gelatin mixture.
8. 8
   Fold in whipped cream.
9. 9
   Pile into cooled pastry shell.
10. 10
    Chill until firm.