Guava Chiffon Pie #2

• ¾ cup sugar
• ¾ cup guava juice
• 4 eggs, separated
• ½ tsp. salt
• 1 tbsp. lemon juice
• 1 pkg. gelatine dissolved in ¼ cup guava juice

Mix ½ cup sugar, ½ cup guava juice, salt and egg yolks. Cook in double boiler until mixture thickens, add gelatine, remove from fire, add lemon juice and let cool. When cool, fold in beaten egg whites in which ¼ cup sugar has been added. Pour into baked pie shell and chill in refrigerator for 45 minutes. Serve with whipped cream. To a bottle of whipped cream, beat in 5 tbsp. sugar.