1 env. Knox unflavored gelatin
3/4 c. sugar
5 eggs, separated
1/2 c. cold water
1/2 c. fresh lemon juice, about 3 lemons
1 tsp. fresh grated lemon peel
1 (9") baked pastry shell

In medium saucepan, mix gelatin with 1/2 cup sugar, blend in egg yolks beaten with cold water and lemon juice. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in lemon peel. Pour into large bowl and chill, stirring occasionally until mixture mounds slightly when dropped from spoon, about 40 minutes.

In medium bowl beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff. Fold into gelatin mixture. Turn into pastry shell. Chill until firm, about 3 hours. Garnish with whipped cream and lemon slices. Makes 8 servings.