Carol's Famous Lemon Chiffon Pie

4 egg yolks
1c. Sugar
1/2 t. Salt
1/2 c. Lemon juice(use only fresh)
1 t. Grated lemon rind
2t. Gelatin softened in 1/4 c cold water
4 egg whites
Baked pie shell or graham cracker crust

Beat yolks, add 1/2 c sugar, salt,and lemon juice. 
Cook and stir in double boiler until it thickens.
Add gelatin until it dissolves. Cool (in frig). 
When it begins to set, beat egg whites until stiff with remaining sugar and fold them (carefully) into mixture. 
Pour into pie shell and chill. 

If you want an extra rich pie, fold in 1/2 c heavy cream or beat it and put on top of pie. I grate more lemon rind on top before serving.