Rio Lemon Chiffon Pie

Directions

1. 1
   Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
2. 2
   In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel.
3. 3
   Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites.
4. 4
   While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
5. 5
   In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat).
6. 6
   In another bowl beat cream until stiff.
7. 7
   Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm.
8. 8
   Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate.
9. 9
   Chill pie until firm.