2 env. unflavored gelatin
1/2 c. cold water
2 egg yolks, beaten
1/2 c. sugar
1/2 c. milk
1 tsp. salt
2 c. cottage cheese
1 tsp. grated lemon rind
2 tbsp. lemon juice
1 tsp. vanilla
2 egg whites, beaten
1 c. whipped cream
1 (9 inch) crumb crust

Soften gelatin in 1/2 cup cold water. Combine egg yolks, sugar and salt. Cook over boiling water until thick and smooth, stirring constantly. Stir in gelatin. Chill until thick. Beat cottage cheese, lemon rind, juice and vanilla until smooth. Blend custard mixture into cottage cheese mixture, fold in egg whites and whipped cream. Pour into crumb crust. Chill 3 hours. Serves 8-10.