Carol's Lemon Chiffon Pie

Bake a pie shell and cool. 4 eggs 3/4 c sugar 1/2 tsp salt 1/2 c lemon juice and zest of 1 lemon 2 tsp gelatin, dissolved in 1/4 c of cold water Separate the eggs and beat the yolks. Add 1/2 cup of sugar and salt and stir. Add lemon juice and zest Cook in a double boiler, stirring, until it starts to thicken Remove from heat and add gelatin. Cool this mixture in fridge until it starts to set, about 1/2 hour Beat egg whites with 1/4 c of sugar until stiff - fold into lemon mixture and pour into pie shell. Chill.