CRUST:

2 c. flour
3 tbsp. sugar
1 c. butter

Mix and spread in 9x13 pan. Bake for 20 to 30 minutes until light brown.

TOP:

8 egg yolks, well beaten
1 c. sugar
1 tbsp. unflavored gelatin
Juice and rind of 1 1/2 lemons
2/3 c. cold water

Cook and stir in double boiler until thick. Put gelatin in cold to soften. When custard is thick add gelatin mix and stir until dissolved and cool.

Beat the 8 egg whites and add 1 cup sugar, beat until stiff. Fold into custard and put on crust which has been cooled. Put in refrigerator. Top with whipped cream or whipped topping before serving.