Guava Chiffon Pie

• 1 tbsp. gelatin
• ¼ cup water
• 1 cup sugar
• 2/3 cup strained guava pulp, unsweetened
• 4 eggs, separated
• ¼ cup guava juice
• 1/8 tsp. salt
• ¼ tsp. lemon extract
• 1 baked 9 inch pie shell
• ½ cup unsweetened whipped cream

Soak gelatin in water, then place over hot water until it melts. Combine ½ cup of the sugar, guava pulp and egg yolks. Beat until well mixed. Cook in double boiler stirring constantly until it thickens. Add gelatin, remove from heat and stir thoroughly. Cool and add fruit juice and extract. Beat egg whites and salt until stiff. Add ½ cup sugar and beat until mixture is glossy. Gently fold the guava mixture into beaten egg whites, pour into pie shell, and place in refrigerator to chill. Before serving, the filling may be spread with whipped cream sweetened to taste.