PASTRY:

1 c. plain flour
Pinch of salt
1/4 c. butter
Cold water

FILLING:

4 egg yolks, beaten
1/2 c. sugar
1/2 c. lemon juice
1/2 tsp. salt
1 tbsp. gelatin
1/4 c. cold water
2 tsp. grated lemon rind
1/2 c. sugar
4 egg whites, stiffly beaten
1/2 c. cream, whipped

1. Sift flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture is the consistency of fine bread crumbs. Add enough water to form a stiff dough. Roll out to a thickness of 1/8" and line the bottom of a 9" pie tin. Bake in a 450 degree oven for 15 minutes. Cool.

2. Combine egg yolks, 1/2 cup sugar, lemon juice and salt in the top of a double boiler. Cook over simmering water until thick, stirring constantly.

3. Soak gelatin in cold water for five minutes. Add to lemon mixture and stir until the gelatin is completely dissolved.

4. Add grated lemon rind and mix well. Remove from heat and cool until partially set.

5. Beat 1/2 cup sugar with stiffly beaten egg whites. Fold into cooled lemon mixture. Pour into baked pie shell and chill until firm.

6. Just before serving, spread whipped cream over top. Serves 6 to 8.