LEMON CHIFFON PIE

1 baked pie shell
1 envelope Unflavored gelatin
1/4 tsp. salt
Sugar
4 eggs, separated
1/3 c. water
Grated lemon peel
1/4 c. lemon juice
Whipped cream

Bake pie shell and allow to cool while preparing filling.
In small saucepan stir gelatin, salt and 1/3 cup sugar.
In small bowl with wire whisk, beat egg yolks with water,
1 tablespoon grated lemon peel and lemon juice until well
mixed; stir into gelatin mixture.

Cook mixture over low heat, stirring constantly, until it is
thickened and coats spoon. DO NOT BOIL. Remove from heat;
cool to room temperature, about 30 minutes.

In large bowl with mixer at high speed, beat egg whites until soft peaks form.
Beating at high speed, gradually sprinkle 1/2-cup sugar,
beating well after each addition. Whites should stand in stiff peaks.