Individual Pineapple Chiffon Pies

1. 1

   Sprinkle gelatin over cold water; let stand 5 minutes.

2. 2

   Combine egg yolks, 1/4 cup sugar, 3/4 cup pineapple, lemon rind, and juice in top of a double boiler. Place over boiling water and cook, stirring constantly, until smooth and thickened. Add softened gelatin; stir until gelatin is dissolved. Remove from heat and cool.

3. 3

   Beat egg whites (at room temperature) and salt until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into pineapple mixture. Spoon into tart shells; chill. Garnish with whipped cream and remaining pineapple.

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