9-inch baked pie shell
1/2 c. sugar
1 envelope unflavored gelatin
4 eggs, separated
2/3 c. water
1/3 c. lemon juice
1 tbsp. grated lemon peel
1/2 tsp. cream of tartar
1/2 c. sugar

Stir together 1/2 cup sugar and gelatin in small saucepan. Blend egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Stir in lemon peel. Place pan in bowl of ice and water or chill in the refrigerator, stirring occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in sugar (1/2 cup), 1 tablespoon at a time. Continue beating until stiff and glossy. DO NOT UNDERBEAT! Fold lemon mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set.

Now enjoy yourself!

9-Inch Single Crust:

1 c. flour
1/2 tsp. salt
1/3 c. shortening
2 to 3 tbsp. ice cold water

Stir together flour and salt. Cut in shortening. Add water, 1 tablespoon at a time, tossing with a fork. Form into a ball. Roll out on lightly floured wax paper to fit pan. Ease gently into pan and flute edges.

Bake at 425°F for 10 to 12 minutes or until set and lightly browned. Remove from oven to cooling rack; let cool at least 10 to 15 minutes before filling.