Grandma's Lemon Chiffon Pie

1/3 cup water
¼ cup lemon juice
1 Tbs. grated lemon peel
4 eggs – separated
1/3 cup Sugar
1 envelope unflavored gelatin
1 cup heavy cream
1 – 9” baked pie crust
Lemon slices & leaves

Mix water, lemon juice, lemon peel, egg yolks, and sugar. Sprinkle gelatin over the mixture. Cook over low heat until gelatin dissolves, mixture thickens and coats a spoon (do not boil). Refrigerate until mixture mounds. Beat egg whites at high speed to soft peaks. Beat in ½ cup sugar until sugar is completely dissolved and egg whites are soft peaks. Whip cream and fold into lemon mixture in egg whites. Spoon into piecrust.