Lemon Chiffon Pie

Directions

1. 1
   Soak gelatin in cold water 5 minutes.
2. 2
   Beat egg yolks lightly and mix in 1/2 cup sugar, lemon juice and salt.
3. 3
   Cook over hot water until mixture coats a silver spoon, stirring constantly. Add gelatin and stir until dissolved.
4. 4
   Add lemon rind and chill. Beat egg whites until fluffy.
5. 5
   Gradually add the remaining 1/2 cup sugar and beat until stiff.
6. 6
   Fold in slightly thickened gelatin mixture.
7. 7
   Pour into baked pie shell.
8. 8
   Serve with whipped cream.