Lemon Chiffon Pie with Whipped 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.

MICROWAVE DIRECTIONS: Soften gelatin in cold water in deep 1 quart glass bowl.

Add slightly beaten egg yolks, ½ cup sugar, lemon peel and Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted.

Precede {sic} as directed in recipe.