Lemon Chiffon Pie


1 baked 9 inch pie shell
1 1/2 tsp. unflavored gelatin
1/3 c. cold water
4 egg yolks
5 tbsp. lemon juice
1/2 c. sugar
Grated rind of 1 lemon
4 egg whites
1/4 tsp. salt
1/8 tsp. cream of tartar
1/4 c. sugar
Slightly sweetened whipped cream


Soften gelatin in cold water. Add lemon juice, 1/2 cup of sugar and grated lemon rind to slightly beaten egg yolks. Cook in double boiler, stirring constantly until mixture thickens, then remove from heat. Add the softened gelatin and stir until dissolved. Let cool.
When mixture begins to thicken, beat egg whites until frothy, add salt and cream of tartar and blend. Add 1/4 cup of sugar gradually, continue beating until meringue is stiff. Fold into egg yolk mixture gently and pour into cooled baked pie shell. Serve with topping of slightly sweetened whipped cream.
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