1 med. cantaloupe
3 eggs (separated)
1/2 tsp. salt
1 c. heavy cream
1 env. unflavored gelatin
3/4 c. sugar
1/4 c. fresh lemon juice
9 inch baked graham cracker crust

Take 1/2 of the cantaloupe, cut in small cubes, and chill. The other 1/2 of the cantaloupe is to be placed in the blender. Should make 1 cup of pulp. Put in top of small double boiler. Soften gelatin with pulp. Add the slightly beaten egg yolks, 1/4 cup sugar and salt. Cook, stirring constantly until thickened. Add lemon juice and chill.

Beat the whites of the eggs until foamy, add 1/2 cup sugar, beat until stiff. Whip the cream, add 1/2 of the cream to the meringue, and fold in the cantaloupe cubes and the chilled cantaloupe mixture. Pour into the crust. Top with the rest of the cream. Chill until firm, about 3 hours.