Mile High Lemon Chiffon Pie

Ingredients

• Baked pie shell
• 8 egg yolks, slightly beaten
• 1 cup sugar
• Juice from 2 lemons
• 2 lemon rinds, grated
• Salt to taste
• 2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 8 egg whites, beaten
• 1 cup sugar

Directions

Cook egg yolks, sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistency of thick custard.

Soak gelatin in cold water until dissolved. Add to hot custard and cool.

Beat the egg whites stiff, but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.