Guava Chiffon Pie

Yield: 6-8 servings. Sprinkle gelatin over cold water and let stand 5 minutes. Combine next three ingredients and blend thoroughly. Cook until thickened. Add gelatin and stir to combine. Cool and add lemon juice and a few drops of red food coloring. Beat egg whites with salt until foamy; add sugar gradullay and continue beating until stiff peaks form. Fold guava mixture into meringue; pour into baked pie shell. Chill. Before serving, garnish with whipped cream if desired.