2 env. plain gelatin
1 c. sugar
1/4 tsp. salt
2 eggs, separated
1 c. milk
1 tbsp. lemon rind
3 c. sieved creamed cottage cheese
1 tbsp. lemon juice
1 c. heavy cream

CRUST:

1/2 box zwieback
1/2 stick melted butter
1/2 c. sugar
1 tsp. cinnamon

Mix 2 envelopes gelatin, sugar and salt together in top of double boiler. Beat together 2 egg yolks and milk. Add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved. (About 8 minutes). Remove from heat. Add lemon rind, cool. Stir in cottage cheese and lemon rind, cool. Stir in cottage cheese and lemon rind. Chill, stirring occasionally. While mixture cools, make crust by rolling zwieback fine. Add melted butter, sugar and cinnamon. Spread on bottom of spring pan with fingers. (Save some crumbs for top of cake.) Fold into cottage cheese mixture stiffly beaten egg whites and whipped heavy cream. Pour into zwieback crust and sprinkle remaining crumbs on top. Chill in refrigerator.