Lemon Chiffon Pie

This kind of pie is one of my favorites. It is a family tradition with a fun story: Mom captured Dad's heart with it. :) It is also reasonably simple to make, and since it doesn't require baking, it is a good dessert for big dinners when there isn't enough space in the oven!

Lemon Chiffon Pie

1 envelope unflavored gelatin
1 c. sugar, divided
1/2 tsp. salt
4 egg yolks
1/3 c. lemon juice
2/3 c. water
1 t. grated lemon peel (just the very outer yellow part - don't use any of the white part)
4 egg whites
1/2 c. whipping cream, whipped
9" graham cracker crust

In saucepan, combine gelatin, 1/2 c. sugar, and salt. Beat together yolks, lemon juice, and water. Stir into gelatin mixture. Stir over medium heat until mixture comes to a boil and gelatin dissolves. Remove from heat and stir in lemon peel. Chill, stirring occasionally, until partially set. Beat egg whites until soft beaks form. Gradually add remaining 1/2 c. sugar, beating until stiff peaks form. Fold in gelatin mixture. Fold in whipped cream. Pile into cooled pastry shell. Chill until firm. Garnish with extra lemon zest. Enjoy!