4 eggs, separated 1 cup sugar 1/2 cup lemon juice 1/2 teaspoon salt

1 tablespoon gelatin

1/4 cup cold water

1 teaspoon grated lemon rind

1 baked pastry shell

Whipped Cream

Beat egg yolks until thick and lemon colored; add 1/2 cup of sugar, lemon juice and salt. Cook in a double boiler until the consistency of custard. Soften gelatin in cold water for 5 minutes, then dissolve in hot custard. Add lemon rind. Cool until mixture begins to thicken. Beat remaining sugar into stiffly-beaten egg whites and fold into gelatin mixture. Blend well. Fill baked pastry shell. Chill until firm. Cover with whipped cream before serving. Makes 1 (9-inch) pie.

Variations - Grapefruit Chiffon Pie: Use grapefruit juice and rind for lemon juice and rind.

Orange Chiffon Pie: Use orange juice for lemon juice, omit lemon rind and add 1 tablespoon grated orange rind and 1 tablespoon lemon juice.

Lime Chiffon Pie: Use lime juice for lemon juice and grated lime rind in place of lemon rind.