Recipe(tried): Lemon Chiffon Pie (my way)...

LEMON CHIFFON PIE

Prepare: a baked pie shell (8-10 inches)
Combine in a double boiler:
1/3 to 1/2 cup sugar
2 Tblsp. water
4-5 egg yolks
Cook and stir these ingredients over hot ( not boiling) water until thick. Add:
grated rind of one lemon and
3 Tblsp. lemon juice. Stir well and cool.
Beat 3 egg whites until stiff but not dry. Beat in gently: 1/4 cup sugar.Fold
this thoroughly but lightly into the cooled lemon mixture. At this point you
may choose between two methods:-- (1) fill the pie shell, then lightly brown
in a 400 degree oven (about 10 minutes). OR (2) fold into the lemon mixture 1
cup heavy cream, whipped without sugar until stiff, spoon into pie shell and
refrigerate several hours. If the latter method is chosen, the pie should be
served the same day it is made. I usually use the second option. The basic
recipe is from the Joy of Cooking.