1/2 c. butter
1 1/4 c. flour
2 tbsp. sugar
6 egg yolks
3/4 c. sugar
1/2 c. lemon juice
1/2 tsp. lemon rind
1 pkg. Knox gelatin
1/4 c. cold water
6 egg whites
3/4 c. sugar
Whipping cream
Toasted almonds

Mix first 3 ingredients and pat in 9"x13" pan. Bake at 350 degrees until light brown.

Beat egg yolks, add 3/4 cup sugar and lemon juice and rind. Cook in double boiler until thick. While hot add 1 package Knox gelatin, softened in 1/4 cup cold water. Mix and cool. Beat 6 egg whites very stiff and 3/4 cup sugar, beating very stiff. Combine with cooled filling, pour over crust. Refrigerate overnight. Serve topped with whipped cream and toasted almonds.