Lemon Chiffon Pie

Directions

Ingredients :

1 (.25 ounce) package unflavored gelatin

¼ cup cold water

4 egg yolks

4 egg whites

1 cup white sugar

½ cup fresh lemon juice

1 teaspoon lemon zest

½ teaspoon salt

1 (9 inch) prepared graham cracker crust

Methods :

Soften gelatin in water 5 minutes.

Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.

When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.

Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.