Lemon Chiffon Pie

250 g Graham crackers, Crushed

1/2 c Buttter, melted

4 Eggs, seperated

2 tsp Lemon rind, grated

3/4c Caster Sugar

1/2 c Lemon juice

2 tsp Gelatine

1/4 c Dry white wine

Combine crushed biscuits and melted butter. Press over base and up sides of a greased 9 inch pan. Chill.

Combine egg yolks, lemon rinds and 1/2 c of sugar. Beat until thick and creamy. place half the lemon juice in a saucepan. Bring to the boil. Continue beating eggyolk mixture slowly pouring in hot lemon juice.

Combine gelatine, wine an remaining lemon juice in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring, until gelatine dissolves. Stir into eggyolk mixture.

Beat eggwhites until soft peaks form. add remaining sugar. Beat until mixture is glossy. Fold into eggyolk mixture. Spoon into biscuit case. Refrigerate until set.