4 c. cornflakes, crushed
2 tbsp. sugar
4 tbsp. butter

Mix well. Press into 9 inch pie tin. Reserve 3 tablespoons crumbs for topping. Chill thoroughly or bake 8 minutes at 375 degrees.

FILLING:

1 tbsp. gelatin
1/4 c. cold water
3 egg yolks
1 c. crushed pineapple (syrup & all)
1 tsp. grated lemon rind
2 tbsp. lemon juice
1/4 c. sugar
1 c. soft cottage cheese
3 egg whites
1/4 tsp. salt
1/2 c. sugar
Whipped cream

Add gelatin to cold water, set aside. In double boiler beat egg yolks slightly. Add pineapple, lemon rind, lemon juice and sugar. Cook over hot water, stirring until thick. Add gelatin, stir until melted, remove from heat. Put cottage cheese through coarse wire strainer. Cool until beginning to thicken.

Beat egg whites and salt, gradually beat in sugar. Fold in pineapple cheese mixture. Heap in chilled crust, sprinkle with reserved crumbs and chill 3 hours. Serves 6. May have thin layer of whipped cream on top.