A quickly made light dessert much like a lemon pie filling. 5 to 6 servings.

Soak 2 teaspoons gelatin in:

Beat in the top of a double boiler until light: Juice of 2 lemons

Beat in gradually:

Add the soaked gelatin. Continue beating over boiling water until custard thickens somewhat. Cool it.

Beat until stiff: 1/8 tsp. salt

Beat in gradually:

Fold the egg whites lightly into the custard. Place the fluff in a bowl or in individual glasses. They may be lined with lady fingers or cookies.