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LEMON CHIFFON PIE 
1 tbsp. unflavored gelatin
1/2 c. cold water
4 eggs, separated
1/2 c. sugar
1/8 tsp. salt
1/3 c. lemon juice
Grated rind of 1/2 a lemon
1 graham cracker crust

Soak gelatin in water. In a double boiler, combine egg yolks, sugar, salt, lemon juice and lemon rind. Cook over boiling water 2 to 3 minutes. Beat egg whites on medium until thick and foamy, 3 minutes. Add gelatin. Cool until mixture congeals. Beat egg whites on high 1 1/2 minutes until thick. Gradually add 1/2 cup sugar. Beat 1 1/2 minutes. Fold gelatin mixture into egg whites. Pour into crust.
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