Heavenly Lemon Chiffon Pie - graham cracker crust

Method

• Sprinkle gelatin over 1/4 cup cold water which has been placed in a small bowl and let the gelatin stand about 15 minutes until it softens.
• Place egg yolks, lemon juice, lemon zest, 1/2 cup of the sugar and the salt into the top of a double boiler.
• Heat the water in the bottom of the double boiler to simmer (don't boil) and beat yolk mixutre constantly with a whisk until it becomes thick.
• Add the gelatin mixture to the custard mixture and stir until combined well.
• Allow this mixture to cool completely.
• In a medium bowl, beat the egg whites until soft peaks form.
• Gradually add the remaining 1/2 cup of sugar and continue beating until the mixture is stiff, but not dry.
• Gently fold 1/3 of the egg white mixture into the cooled custard mixture, folding in until no egg whites can be seen.
• Fold in the remaining egg white mixture until no white can be seen.
• Pour the lemon mixture into the piecrust and refrigerate overnight.
• I serve this with a dollop of Cool Whip on each slice.