1/2 cup lemon juice
1/2 cup cold water
1 envelope / 1 Tbsp unflavored gelatin
1/4 th cup sugar
1 tsp. grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, if desired
2 cups (about 4 oz.) frozen whipped topping, thawed / Cream
1 (9-inch) graham cracker crust

In small saucepan, combine lemon juice and water. Sprinkle gelatin over mixture. Let set 5 minutes.
Add
sugar to lemon juice. Bring to simmer over medium heat, stirring
constantly. Remove from heat. Stir in lemon peel, corn syrup and food
coloring.
Chill, stirring occasionally, about 45 minutes until
slightly thickened or consistency of pudding. Fold in whipped topping/
Cream. Pour into pie crust. Chill.

Orange Chiffon Pie:
Replace lemon juice and water with 1 cup orange juice. Replace lemon
peel with orange peel. If desired, add 1 drop red food coloring.

Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Orange Chiffon Pie:
Omit food coloring.

Source No-bake Lemon Chiffon Pie comes from Karo syrup.