Recipe: Lemon Chiffon Pie

Hi Cyndi;
I found this in a "Realemon" cookbook, it sounds like what you are looking for.
LEMON CHIFFON PIE
9" baked pastry shell or graham cracker crust
1 envelope unflavored gelatin
3/4 cup cold water
6 eggs, separated*
1 1/4 cups sugar
1/2 cup realemon lemon juice from concentrate
1/2 tsp. cream of tartar
In medium saucepan, sprinkle gelatin over water to soften, let stand 1 minute. In medium bowl, beat egg yolks, 3/4 cup sugar and lemon juice; set aside.
Over low heat, cook and stir until gelatine dissolves (mixture will be clear);
stir in egg yolk mixture. Over medium heat, cook and stir just until mixture boils.
Place pan in a bowl of ice or refrigerate, stirring occasionally, until mixture mounds when dropped from spoon. In large mixer bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar, one Tbsp. at a time, beating until glossy peaks form. Fold about one third of egg white mixture into lemon mixture; fold this mixture into remaining egg white mixture. Spoon into prepared crust. Chill two hours or until set. Garnish as desired. Refrigerate leftovers.
*Use only Grade A clean, uncracked eggs.