Lime or Meyer Lemon Chiffon Pie

The paperback cookbook I found this recipe in has it named "Key Lime Pie", but it is nothing like the usual condensed milk-based key lime pie recipe, so I'm listing it under a more descriptive name.

This is a fancy dessert, very light but very sweet.

• Baked 9 inch pie crust or packaged graham-cracker crumb crust, e.g. Keebler's
• 4 eggs, separated
• 1/4 C lime juice (key limes if possible) or 5 T Meyer lemon juice (2 Meyer lemons)
• Grated rind of 1 lime or 2 Meyer lemons
• 1/4 t salt
• 1 T flour
• 1 C sugar

Beat the egg yolks until light and put them in the top of a double boiler.

Add citrus juice, grated rind, salt, and 1/2 the sugar whisked with the flour. Mix well and cook over hot water, stirring constantly, until the mixture thickens to a jellylike consistency.

Cool the mixture.

Preheat oven to 350F. Beat the egg whites until stiff, then add the remaining sugar gradually, continuing to beat.

Fold half this meringue into the cooled egg yolk - juice mixture and pile it into the pie shell. Top with the rest of the meringue.

Bake at 350 for 15 - 20 minutes, until lightly browned.