1 cup Quick-cooking rolled oats
1/3 cup sifted flour
1/2 cup brown sugar
1/2 tsp. salt
1/3 cup butter, melted
1 envelope unflavored gelatin
1/2 cup water
4 egg yolks
1/2 cup granulated sugar
1 tsp. grated lemon peel
1/2 cup lemon juice
4 egg whites
1/2 cup granulated sugar

Preheat oven to 350°F. Combine rolled oats, flour, brown sugar and salt. Stir in the butter. Turn into 8x8x2 inch baking pan.

Bake in hot oven for about 10 minutes, stirring once; cool.

Remove 1/2 cup of the crumbs; pat remaining crumbs evenly on bottom of pan.

Soften gelatin in water.

In a small saucepan, combine the egg yolks, 1/2 cup of white sugar, lemon peel and lemon juice.

Cook, stirring constantly until mixture thickens and bubbles gently.

Remove from heat, sprinkle in gelatin slowly while stirring vigorously; cool.

Beat the egg whites until soft peaks form when the beaters are lifted from bowl. Gradually beat in 1/2 cup sugar.

Continue beating until stiff peaks form. Gently fold gelatin mixture into egg whites. Pour into crumb lined pan; sprinkle with reserved crumbs. Chill until firm.

Slice into serving size squares.