1 baked 9 inch pie shell
8 egg yolks, slightly beaten
1 c. sugar
1 envelope Knox gelatin
1/2 c. water
1 tbsp. grated lemon peel
1/2 c. lemon juice
1/4 tsp. salt
8 egg whites
1/4 cream of tartar
1 c. sugar

In saucepan, mix egg yolks, 1 cup sugar, the gelatin, water, lemon peel, lemon juice and salt. Cook over medium heat, stirring constantly, just until mixture boils. Chill in refrigerator, stirring occasionally until mixture mounds slightly when dropped from spoon.

Beat egg whites and cream of tartar until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff. Fold in lemon mixture, pile into baked pie shell. Chill several hours or until set.