2 envelopes Knox gelatin
1 c. sugar (divided)
2 eggs, separated
1 c. milk
1 tsp. grated lemon rind
1 tsp. vanilla
3 tbsp. fresh lemon juice
2 c. cottage cheese (Light & Lively)
1 c. Cool Whip or similar product

Combine gelatin and 3/4 cup of sugar in thick bottomed pan. Beat egg yolks and milk and stir into gelatin mixture. Place over low to medium heat. Stir until mixture thickens slightly (approximately 5 to 10 minutes). Remove from heat. Stir in rind, lemon juice and vanilla. Beat cottage cheese until smooth and stir into gelatin mixture.

I pour 1/2 of the gelatin mixture and cottage cheese into blender, then other 1/2, making smooth mixture that will pour from blender.

Chill mixture stirring occasionally until mixture mounds. Beat egg whites stiff, adding rest of sugar. Stir in Cool Whip. Fold beaten whites and Cool Whip into chilled gelatin and cheese. Put into favorite crumb crust and continue chilling. This makes 1 large 9 inch pie or oblong pan to cut into squares.