1 baked and cooled 8 inch pie shell
1 env. unflavored gelatin
1 tbsp. cold water
1/2 c. fresh lemon juice
1 c. granulated sugar
7 egg whites
1 c. heavy cream
Grated rind of 1 lemon

In a small saucepan, soften gelatin in water. Add lemon juice and sugar and stir over low heat until gelatin is dissolved. Remove from heat and cool. Beat the egg whites until stiff. Slowly add gelatin mixture while still beating eggs. Whip the cream until stiff and gently fold into eggs. Fold in the grated lemon rind. Mound the mousse in the pie shell and chill at least 4 hours.