Baked and cooled pie shell
1/2 c. sugar
4 eggs, separated
2/3 c. water
1/3 c. lemon juice or real lemon
1/2 tsp. cream tartar
1 env. unflavored gelatin such as Knox
1 tbsp. lemon peel
1/2 c. sugar, (again)

Stir together sugar, and gelatin in small sauce pan. Blend egg yolks, water and lemon juice. Stir into gelatin mixture. Cool over low heat stirring constantly just until mixture boils. Stir in peel. Refrigerate stirring occasionally until mixture mounds lightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in remaining 1/2 cup sugar, 1 teaspoon at a time, until stiff and glossy. Do no underbeat. Fold cooled lemon mixture into egg whites. Pile into baked shells. Chill at least for 3 hours or overnight.