6 egg whites
1 tsp. cream of tartar
2 c. sifted sugar
2 tsp. vinegar
1 tsp. vanilla
About 30 drops food color

Combine egg whites and cream of tartar in large mixer bowl. Beat until soft peaks. Gradually add 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon lemon juice and 1 tablespoon grated lemon rind.

Soften gelatin in water. Blend egg yolks and cream in top of double boiler. Stir in remaining ingredients. Cook over boiling water, stirring constantly until mixture coats spoon slightly (about 6 minutes), 175 degrees. Add gelatin (softened) stir to dissolve. Cool. Pour into pint jar to chill and store. Makes 2 cups. Very special.