1 env. Knox gelatin
1/2 c. sugar
1 pinch salt

To above, add 1 1/2 cups boiling water and stir until dissolved. Add 1/4 of a cup of lemon juice, squeezed fresh. Put into refrigerator until thick enough to beat. When set, about consistency of egg white, beat 2 egg whites until stiff. Blend with lemon mixture thoroughly. Place in refrigerator until set.

CUSTARD SAUCE:

2 egg yolks
1/2 c. sugar
1 tsp. vanilla
1 1/2 c. milk

Stir ingredients until they come to a boil. Boil 2 minutes stirring constantly. Cool in refrigerator and serve over dessert. Sauce curdles at times, but don't be alarmed. Just stir it before serving.