Papaya Chiffon Pie

• 1-3/4 cups papaya pulp
• 3 eggs
• 1/2 cup sugar
• 2 Tbsp lemon juice
• 3 Tbsp boiling water
• 1 tsp grated lemon rind
• 1 Tbsp gelatin
• 2 Tbsp cold water

Beat yolks until thick, add 1/4 cup sugar, lemon juice, rind and boiling water. Cook on low heat until mixture is thick as for custard. Soak gelatin in cold water. Dissolve in small amount of the hot mixture. Add gelatin and papaya pulp to rest of mixture. Beat egg whites. Add remaining sugar. Fold with cooled cooked egg mixture. Pour into 9-inch baked pie shell. Chill.