• 1 envelope unflavored gelatin
• 1/2 cup sugar
• 1/2 tsp salt
• 4 egg yolks
• 1/3 cup lemon juice
• 1 tsp grated lemon peel
• 4 egg whites
• 1/2 cup sugar
• 1/2 cup whipping cream whipped
• 1 9-inch baked pastry shell, cooled
(May substitute a graham cracker crust)

In saucepan, combine gelatine, sugar & salt. Beat together egg yolks, lemon juice & 2/3 cup water. Stir into gelatine mixture. Cook & stir over medium heat just until mixture comes to boiling and gelatine is dissolved. Remove from heat & stir in peel. Chill, stirring occasionally until mixture is partially set.

Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar, beating till stiff peaks form. Fold in gelatin mixture. Fold in whipped cream. Pour into cooled pastry shell or graham cracker crust.

Chill until firm.