1 med. cantaloupe, peeled
3 eggs, separated
1/2 tsp. salt
1 c. cream, whipped
1 pkg. gelatin
3/4 c. sugar
1/4 c. lemon juice
1 (9") baked pie crust

Peel and seed melon; cut into small pieces. Put in blender and make 1 cup pulp; put in top of double boiler, over boiling water. Soften gelatin in pulp; add slightly beaten egg yolks and 1/4 cup sugar and salt. Cook over boiling water, stirring until thickened. Add lemon juice and cool. Cut remaining melon into small cubes and add to cooled mixture. Beat egg whites; add rest of sugar and beat until stiff. Fold with half of cream into cooled mixture. Pour into crust; chill and serve with rest of cream.