1 (9") deep-dish pie shell, baked
4 eggs, separated
1/4 tsp. salt
1 c. sugar, divided usage
1/2 c. Minute Maid lemon juice
1 env. (1 tbsp.) unflavored gelatin
1/4 c. cold water
1 c. or 4 oz. carton frozen whip topping, thawed
1/4 c. toasted coconut (optional)

Bake the pie shell according to package directions. Let cool to room temperature. In top of double boiler, beat egg yolks. Add salt, 1/2 cup sugar and lemon juice. Cook over simmering water for 5 minutes, stirring constantly. Mixture will become thickened and frothy. Remove from heat. Dissolve gelatin in water and stir into lemon mixture. Cool at room temperature for 30 minutes.

Beat egg whites until frothy stage then gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form. Fold cooled lemon mixture into whites. Fold in whipped topping and pour into pie shell. Garnish with toasted coconut and additional whipped topping, if desired. Chill pie 2 hours before serving.