2 (9 inch) pie crusts or deep dish wafer crust
4 separated eggs, beat the yolks
1 c. sugar (add 1/2 cup at a time)
1 tbsp. unflavored gelatin
1 juice and rind (grated) of lemon
3/4 c. evaporated milk
3 tbsp. butter
1/2 c. cold water

Dissolve gelatin in water. In double boiler cook 1/2 cup sugar, butter (butter) and egg beaten egg yolks until thicken. Then add lemon rind. Beat egg whites adding 1/2 cup sugar, a tablespoon at a time until whites form stiff peaks.

Fold into cooked mixture. Whip milk until foamy, fold into cooked mixture. Pour into pie shells and chill 4 to 6 hours (remembering to cook pie crust, if using them).