Lemon Chiffon Pie

I love lemon, this is a really good pie, I like to make in summer. If you are using a store bought graham cracker crust, the filling is enough for 2 pies. Prep time does not include chilling time.

• Ready In: 35 mins
• Serves: 8
• Yields: 1 9-inch pie

Ingredients

• 1 (1/4ounce) envelope unflavored gelatin
• 1⁄4 cup cold water
• 4  eggs, separated
• 1  cup sugar
• 1 1⁄2 teaspoons  grated lemon rind
• 1⁄2 cup lemon juice
• 1⁄8 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 cup  whipping cream, whipped
• 1 (9 inch)  graham cracker crust
•  lemon slice (optional)

Directions

1. Soften gelatin in cold water; set aside.
2. Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
3. Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.