1 envelope unflavored gelatin
¼ cup cold water
1 teaspoon grated lemon rind
One 9-inch pie shell
Combine beaten egg yolks, lemon juice, salt and ¼ cup of sugar in top of a double boiler. Cook over hot water to a custard consistency. Soften gelatin in cold water. Dissolve in hot mixture. Add lemon rind. Cool until mixture begins to thicken. Beat egg whites until stiff. Gradually add the remaining ½ cup of sugar. Fold into lemon mixture. Fill a baked pie shell with mixture and chill in refrigerator. Garnish pie with sweetened whipped cream before serving.
VANILLA CHIFFON PIE
1 envelope unflavored gelatin
2 tablespoons cold water
2 eggs, separated
1½ cups milk