Lemon Chiffon Pie

Ingredients

• 0.25 cups cold water
• 1 package unflavored gelatin , .25 ounce
• 1 cup white sugar , divided
• 4 eggs yolks
• 0.5 cups fresh lemon juice
• 0.5 teaspoons salt
• 1 teaspoon lemon zest
• 4 eggs whites
• 1 prepared graham cracker crust , 9 inch

Instructions

1. 1

   Pour cold water into a bowl; add gelatin and let stand until softened, about 5 minutes.

2. 2

   Beat 1/2 cup of sugar, egg yolks, lemon juice, and salt together in a bowl until smooth. Cook in the top of a double boiler, stirring constantly, until it is the consistency of custard. Add grated lemon zest and softened gelatin and stir thoroughly; set aside to thicken and cool, about 10 to 15 minutes.

3. 3

   Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/2 cup of sugar, continuing to beat until soft peaks form; fold egg whites into cooled custard mixture.

4. 4

   Pour filling into prepared pie shell and chill in refrigerator until firm, at least 2 hours. Garnish with sweetened whipped cream if desired.