Lemon Chiffon Pie/B H and G

1 Unflavored gelatin

1 c Sugar

1/2 ts Salt

4 Egg yolks

1/3 c Lemon juice

1 ts Grated lemon peel

4 Egg whites

1/2 c Whipping cream; whipped

1 Baked 9 inch pastry shell;

-cooled Recipe by: Better Homes & Gardens Cookbook: In saucepan, combine gelatin, 1/2 cup of the sugar and salt. Beat together yolks, lemon juice and 2/3 cup water. Stir into gelative mixture. Stir over medium heat till mixture comes to a boil and gelatin dissolves. Remove from heat and stir in peel. Chill. Stir occasionally until partially set. Beat egg whites till soft peaks form. Fold in gelatin mixure. Fold in whipped cream. Pile onto cooled pie shell. Chill till firm. -----