1 1/3 c. wheat germ
1/3 c. melted butter
Granulated sugar
2 eggs, separated
1 tbsp. grated lemon peel
1/3 c. lemon juice
1/4 tsp. salt
1 env. unflavored gelatin
1/2 c. heavy or whipping cream

Preheat oven to 375 degrees. In bottom of 9 inch flan pan, combine wheat germ, butter and 2 tbsp. sugar. Spread over bottom and up sides of pan. Bake for 8 minutes; cool.

In double boiler, combine egg yolks, 1/4 cup sugar, lemon peel, lemon juice and salt and cook, stirring occasionally until thickened. In measuring cup soften gelatin in 1/2 cup cold water; then stir into lemon mixture and cool slightly.

In bowl, beat egg whites until soft peaks form. In small bowl, beat cream until soft peaks form. Fold egg whites and whipped cream into lemon mixture. Pour into prepared crust; refrigerate. Serves 8.