#1402 - Lemon Chiffon Pie

(by Shirley McNevich)

1 - 9" baked pie crust
1/2 TBSP Knox gelatin powder (unflavored)
1/3 cup cold water
1 cup white sugar
4 egg yolks
4 egg whites
lemon zest and juice from one fresh lemon
1/8 tsp. salt

In a bowl add gelatin powder and cold water--stir with a spoon until mixed, then set aside. In a double boiler (over medium heat) add egg yolks--stir until broken. Add lemon zest, lemon juice and salt--stir. Add 1/2 cup of the white sugar--stir and cook until mixture thickens. Once thickened, remove from stove--add gelatin/water mixture to the egg yolk mixture--beat with a whisk. Let the mixture cool to room temperature. In a mixer add egg whites--beat while slowly adding the other 1/2 cup white sugar--beat until stiff. Remove from mixer--add lemon mixture to the egg white mixture--stir. Pour the whole mixture into the baked pie crust. Refrigerate until cold.