Coffee Chiffon Pie

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1 tbsp. gelatin
1/4 c. cold coffee
3/4 c. sugar
1/2 tsp. salt
1/2 c. strong hot coffee
1 tbsp. lemon juice
4 eggs
Baked pie shell
Soften gelatin in cold coffee. Put in top of double boiler with 3/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon lemon juice and 4 slightly beaten egg yolks, 1/2 cup strong hot coffee. Cook together until thickened. Cool. When cool, fold in 4 egg whites, beaten stiff. Pour into baked pie shell. Chill and top with whipped cream.

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