8 egg yolks, slightly beaten
1 c. sugar
2 lemons (juice)
2 lemon rinds, grated
Salt to taste

Cook in double boiler, stirring frequently, until consistency of thick custard. 1/2 c. cold water

Soak gelatin in cold water until dissolved. Add to hot custard and cool. 1 c. sugar

Beat egg whites stiff, but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Pour in baked pie shell and chill 3 hours. Serve with whipped cream.