1 baked cooled pie shell
4 eggs, separated
1 c. sugar (1/2 for first mixture, 1/2 for whites)
2/3 c. water
Juice of 1 lemon
1 pkg. Knox gelatin
1 tbsp. lemon zest
1 tsp. cream of tartar

In saucepan mix slightly beaten yolks with water, 1/2 cup sugar, gelatin, and lemon juice. Bring just to a boil over medium heat, stirring constantly. Mixture will appear almost clear. Remove from heat and add zest.

Place saucepan into a basin containing ice cubes and water. Stir constantly until mixture cools and thickens slightly.

Beat egg white until frothy; add cream of tartar and then add 1/2 cup sugar VERY GRADUALLY while beating until stiff peaks form. Fold egg yolk mixture into whites gently. Pile into pastry shell and refrigerate. You may wish to garnish with Cool Whip, whipped cream, and-or chocolate curls.