1 baked pie shell
3 eggs, separated
1/2 c. plus 2 tbsp. sugar
1/4 tsp. salt
3/4 tbsp. lemon rind
3 tbsp. lemon juice
1/2 c. minus 2 tbsp. boiling water
3 tbsp. (1/2 pkg.) lemon Jello
1/4 tsp. cream of tartar
1/2 pt. whipping cream
Chopped maraschino cherries

Beat egg yolks slightly and add 1/4 cup plus 1 tablespoon sugar, salt, lemon juice and rind. Cook in double boiler until it thickens. Cool. Dissolve water with Jello and cool.

Combine 2 mixtures when cool. Beat 3 egg whites with 1/4 cup plus 1 tablespoon sugar and cream of tartar until peaks form. Fold together with the Jello mixture and fill the baked pie shell. Cool in refrigerator. Garnish with whipped cream and chopped cherries. Can be frozen.