4 beaten egg yolks
1/2 c. sugar
1/2 c. lemon juice
1/4 tsp. salt
1 env. unflavored gelatin
1/4 c. cold water
1 tsp. grated lemon peel

Combine egg yolks, sugar, lemon juice and salt; cook in double boiler until thick, stirring constantly. Add gelatin softened in the 1/4 cup cold water; stir until gelatin dissolves. Add lemon peel and cook until partially set. Cool.

4 stiff beaten egg whites
1/2 c. sugar
1/2 c. heavy cream, whipped
Baked 9" pastry shell

Beat egg whites until they hold their shape. Add the sugar gradually. Fold into cooled mixture with whipped cream next. Pour in cooked crust. Refrigerate.