Lemon Chiffon Pie
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|9 inch graham cracker crust||1 , baked|
Sprinkle gelatin over water in a heavy 2 quart saucepan.
Stir in egg yolks, corn syrup, lemon rind and lemon juice; cook, stirring constantly.
Cool over low heat until slightly thickened. (Do not boil.)
In a small bowl with mixer at high speed, beat egg whites until soft peaks form.
Gradually beat in sugar; continue beating until stiff peaks form.
Fold egg white mixture into yolk mixture.
Spoon into crust; chill until firm.