Lemon Chiffon Pie with Cream

Directions

In sauce pan soften gelatin in cold water.

Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice.

Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes. )

Cool stirring occasionally until firm but not hard.

In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining ½ cup sugar until stiff peaks form. Set aside. Beat thickened gelatin mixture until light and fluffy.

Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm.

Top with sweetened whipped cream before serving.