1 baked 9 inch crust
3 eggs, separated
1/2 c. plus 6 tbsp. sugar
1/2 tsp. salt
1/4 c. lemon juice
1 pkg. Knox gelatin
1 c. water
2 tbsp. grated lemon rind
1/4 tsp. cream of tartar

In top of double boiler mix egg yolks, 1/2 cup sugar, salt and lemon juice. Place over hot boiling water and stir until thick, about 10 minutes. Put gelatin in water and stir until dissolved. Add lemon rind.

With a whisk beat the gelatin into the double boiler ingredients. Remove from heat and cool for 10 minutes. Beat the egg whites with cream of tartar until fluffy. Beat in 6 tablespoons of sugar and continue beating until whites form peaks. Fold whites into lemon mixture and pour into pie shell. Refrigerate.