Recipe(tried): McCall's Cooking School Lemon Chiffon Pie - Pat is this it?

This has a notation by me dated spring of 1985, "didn't work". If this is the recipe let me know and I will try it again. I have a great double boiler now, it has a harmonica sound when the water boils and is one piece, you put the water in the handle and top with the harmonica alert thingy. Hope this recipe is what you are looking for!

MCCALL'S COOKING SCHOOL LEMON CHIFFON PIE

4 eggs
FOR GRAHAM-CRACKER CRUST:
1 1/4 cups graham cracker crumbs (18 crackers, crushed)
1/3 cup butter or stick margarine, softened
1/4 cup granulated sugar
1/4 teaspoon cinnamon
FOR FILLING:
1 envelope unflavored gelatine
1/2 cup lemon juice
1 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon grated lemon peel
Yellow food color
1/2 cup heavy cream
FOR GARNISH:
1/2 cup heavy cream
Confectioner's sugar

Separate eggs, placing whites in large bowl of electric mixer, yolks in double-boiler top. Let whites warm to room temperature-about 1 hour.

Make crust:
Combine the crumbs, butter, 1/4 cup sugar and the cinnamon in bowl;blend with fingers or fork. With back of spoon, press mixture evenly on bottom and side, not on rim, of 9" pie plate. Refrigerate.

Make filling:
Sprinkle gelatine over 1/4 cup cold water to soften;set aside. With wooden spoon beat yolks slightly. Stir in lemon juice, 1/2 cup sugar and the salt. Cook, stirring, over hot, not boiling, water (water should not touch bottom of double boiler top) until mixture thickens and forms coating on a metal spoon-8-10 minutes.

Add gelatine; stir to dissolve. Add lemon peel and 2 drops food color. Remove from water. Turn into medium bowl;set in a larger bowl of ice cubes to chill, stirring occasionally, until as thick as unbeaten egg white-10 minutes.

Meanwhile, beat whites: At high speed, beat until soft peaks form when beater is slowly raised (peaks bend slightly). Beat in 1/2 cup sugar, 2 Tablespoons at a time, beating after each addition. Beat until stiff peaks form when beater is raised.

With rotary beater, beat 1/2 cup cream until stiff. With wire whisk, gently fold gelatine mixture into whites just until combined. Gently fold in whipped cream. Mound high in pie shell. Refrigerate until firm-3 hours.

Make Garnish:
Beat 1/2 cup cream with 2 Tablespoons confectioner' sugar until stiff. Turn into pastry bag with number-5 tip;make lattice on top, rosettes around edge.

Serves 8.