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Lemon Chiffon Pie

Ingredients: 1/2 Cup(s) Sugar 1 Envelope Unflavored Gelatin 1/8 Teaspoon(s) Salt 4 Well-Beaten Egg Yolks 1/2 Cup(s) Cold Water 1 Teaspoon(s) Finely Shredded Lemon Peel 1/2 Cup(s) Lemon Juice 4 Egg Whites 1 Baked 9" Pie Shell Directions: For filling: Combine 1/2 cup sugar, gelatin, and salt. Stir in egg yolks, water, lemon peel, and juice. Cook and stir over medium heat till gelatin dissolves and mixture is thickened and bubbly. Remove from heat. Chill to consistency of corn syrup, stirring occasionally. Remove from refrigerator (mixture will continue to set). Beat egg whites till soft peaks form (tips curl). Gradually add 1/2 cup sugar, beating till stiff peaks form (tips stand straight). When filling is partially set (consistency of unbeaten egg whites), fold in beaten egg whites. Chill till mixtures mounds when spoon. Spoon into pie shell. Chill for several hours or till firm.
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