1 tbsp. gelatin
1/4 c. cold water
1 c. jellied cranberry sauce
1/8 tsp. salt
1 tsp. grated lemon rind
2 tsp. lemon juice
3 egg whites
6 tbsp. sugar
Baked golden pastry shell

Soak gelatin in water. Heat cranberry sauce until steaming, add softened gelatin and stir until thoroughly dissolved. Stir in salt, lemon rind and juice and cool until mixture begins to set. Beat egg whites until stiff and gradually beat in sugar. Fold in cranberry mixture and pour into pastry shell. Chill until firm and top with whipped cream. If desired, decorate with mounds of whipped cream. Make a little hollow in top of each mound of cream and fill with a spoonful of cranberry jelly. Makes 8 inch pastry.