Cranberry Chiffon Pie

1 tablespoon unflavored gelatin
1/4 cup cold water
1 (1-pound) can jellied or whole cranberry sauce
1 teaspoon grated lemon rind
2 1/2 tablespoons lemon juice
1/4 teaspoon salt
2 egg whites
2 1/2 tablespoons sugar
1/3 cup heavy cream

Soften gelatin in cold water.  Dissolve over hot water.

Place cranberry sauce in a separate bowl.  Add lemon rind, lemon juice and salt.  Beat until smooth.

Stir in dissolved gelatin.  Mix well.  Chill until mixture begins to set.

Beat egg whites until stiff, but not dry.  Adding a small amount at a time, beat in the 2 1/2 tablespoons sugar.

Whip cream.  Fold beaten egg whites, then whipped cream, into cranberry mixture.  Spread in baked pie shell.  Chill until firm.

To serve, cut in wedges and garnish with additional whipped cream, if desired.