1 1/2 c. crushed corn flakes
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. butter, melted
3/4 c. sugar
2 envelopes Knox gelatin
1/4 tsp. salt
2 egg yolks, beaten
1 (6 oz.) can (3/4 c.) evaporated milk
1 tsp. grated lemon peel
24 oz. cottage cheese, sieved or blended
1 tsp. lemon juice
1 1/2 tsp. vanilla
2 egg whites, stiffly beaten
1/4 c. sugar
1/2 to 1 c. whipped cream
9 inch sq. pan

Combine first five ingredients to form crust. Reserve 1/3 of mixture. Press 2/3 mixture on bottom of 9 inch square baking pan. Chill. In double boiler, combine 3/4 cup sugar, gelatin, and salt. Stir in egg yolks and milk, cooking while stirring until gelatin dissolves. Remove from heat. Stir in lemon peel, cottage cheese, lemon juice, and vanilla into gelatin mixture. Chill until partially congealed. Beat egg whites until soft peaks form; gradually add 1/4 cup sugar, beating until stiff peaks form. Fold into gelatin mixture. Fold in whipped cream. Pour over crust. Sprinkle with remaining crusts. Chill and serve.