1 tbsp. gelatin
1 c. scalded milk
1/4 tsp. salt
1/2 c. lemon juice
1 c. whipping cream, whipped
1/4 c. cold milk
1 c. sugar
3 beaten egg yolks
Rind of 1 lemon, grated
Baked pastry shell
Cream for decoration

Sprinkle gelatin in cold milk. In top of double boiler, gradually add sugar and salt to egg yolks. Gradually add hot milk to yolk mixture. Cook over hot water until thickened, stirring constantly (should be consistency of soft custard). Remove from heat, add gelatin, and stir until dissolved. Chill; add lemon juice and rind. When mixture begins to thicken, fold in whipped cream. Pour into baked pastry shell and refrigerate till firm, 3 to 4 hours. Before serving, decorate with additional whipped cream.