Lemon Chiffon Pie

Ingredients

• 1 baked 9-inch pie shell
• 14 c cold water
• 1 envelope unflavored gelatin
• 4 eggs separated
• 1 c sugar
• 12 c lemon juice
• 12 tsp salt
• 1 tsp lemon rind grated
• 12 c heavy cream whipped

Directions

1. Soak gelatin in cold water for 5 minutes
2. In top of double boiler beat egg yolks add 12 cup sugar lemon juice and salt Cook over hot water stirring constantly until smooth and thickened
3. Add softened gelatin and stir until dissolved
4. Remove from heat add lemon rind and cool
5. Beat egg whites until stiff but not dry
6. Gradually add 12 cup sugar beating until stiff Fold in cooled lemon mixture and then pour into the pie shell Refrigerate until set
7. Spread with whipped cream just before serving
8. Serves 6 to 8