1/2 c. sugar
1 env. unflavored gelatin
4 eggs, separated
2/3 c. water
1/3 c. lemon juice
1 tbsp. grated lemon peel
1/2 tsp. cream of tartar
1/2 c. sugar
8 graham cracker tarts

Stir together sugar and gelatin. Blend egg yolks, water and lemon juice. Stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. (May be done in microwave.) Stir in peel. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat egg white and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time until stiff. Fold lemon mixture into meringue. Spoon into tart shells. Chill until set.