1 baked 9" pie shell
1 env. unflavored gelatin
3 egg yolks
1/4 c. cold water
1/4 tsp. salt
3 egg whites
1/2 c. granulated sugar
1/2 c. heavy cream, whipped
1/4 c. granulated sugar
3/4 c. crushed pineapple, drained
1 tsp. grated lemon rind
3 tbsp. lemon juice

Sprinkle gelatin in cold water, let soften 5 minutes. Combine yolks, 1/4 cup sugar, pineapple, lemon rind and juice in double boiler. Cook over hot water, stirring until thick (like custard sauce). Stir gelatin, and, stir until dissolved. Cool until thick enough to mound when dropped from spoon.

Add salt to egg whites; beat until quite stiff. Slowly add 1/2 cup sugar, beating until stiff. Fold into cooled pineapple mixture. Pour into pie shell. Chill until set, about 3 hours. Serve topped with whipped cream.