1/4 c. cold water
4 eggs
1 c. sugar
1/2 c. lemon juice
1/2 tsp. salt
1 tsp. grated lemon rind

Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until of custard consistency. Soften gelatin in cold water. Add to hot custard and stir until dissolved. Add grated lemon rind. Cool.

When mixture begins to thicken, fold in stiffly beaten egg whites to which the other 1/2 cup sugar has been added. Fill baked pie shell or graham cracker crust and chill. Just before serving spread over pie a thin layer of whipped cream.