Lemon Chiffon Pie

Ingredients

• 1 1/2 cups graham cracker or gingersnap crumbs
• 1/2 cup water
• 4 eggs, separated
• 1/8 teaspoon salt
• 3 packets Sweet 'N Low
• 1 tablespoon grated lemon peel
• 1 envelope unflavored gelatin
• 3 tablespoons sugar
• 1/3 cup margarine, melted
• 1/3 cup fresh lemon juice

Preparation

Preheat oven to 375 F. Combine cracker crumbs and margarine; press into bottom and up sides of 9-inch pie plate. Bake 6 to 8 minutes. Cool on wire rack. In small saucepan combine sugar, gelatin, lemon peel, Sweet 'N Low and salt. Lightly beat egg yolks with water and lemon juice; gradually stir into gelatin mixture. Cook over low heat, stirring constantly, until slightly thickened, about 10 minutes. Pour into a large bowl. Cover and chill until mixture mounds slightly when dropped from a spoon, about 1 1/2 hours. Beat egg whites until stiff peaks form. Gently fold into lemon mixture. Pour into pie crust. Cover and chill until firm, about 5 hours. Garnish top with additional grated lemon peel, if desired.