Lemon Chiffon Pie
Source: Aunt Myrtle
1 envelope knox gelatin
1/4 cup cold water
3 eggs
1 cup light corn syrup (or 2/3 cup sugar)
1/2 cup lemon juice
1/2 tsp salt
1 tsp grated lemon rind
1 crumb crust or baked pie shell
Soften gelatin in cold water. Beat egg yolks, add 3/4 cup of the corn syrup (or 1/2 cup sugar), lemon juice and salt. Cook in double boiler until custard consistency, stirring constantly. Add softened gelatin and stir until dissolved. Add grated lemon rind. Cool, and when mixture begins to thicken, fold in stiffly beated egg whites to which remaining corn syrup or sugar has been added. Turn into baked pie shell or crumb crust and chill. Sprinkle with chopped walnuts if desired.