1 env. unflavored gelatin
1/3 c. fresh lemon juice
1 1/2 c. sugar
4 eggs, beaten
1/8 tsp. salt
3 tbsp. butter
3/4 tsp. grated lemon rind
3/4 tsp. vanilla
1 1/2 c. heavy cream, whipped
Baked 9" pie shell
Whipped cream & lemon rind for garnish

Soften gelatin in lemon juice in top of double boiler. Add sugar, eggs, salt and butter; mix well. Cook, stirring over low heat or hot, not boiling water, until the mixture thickens (10 minutes or more). When properly thickened, the sauce will coat the sides of a wooden spoon. Remove from heat and chill until mixture mounds slightly when dropped from a spoon. Fold in lemon rind, vanilla and whipped cream. Turn into pie shell. Chill until filling is set. Garnish with whipped cream and grated lemon rind, if desired. (Freezes well, thaw in refrigerator overnight before serving.)