1 c. grapefruit juice
3/4 c. sugar
1/2 tsp. salt
1 tbsp. (1 envelope) unflavored gelatin
1/2 c. cold water
3 well beaten egg yolks
3 stiff beaten egg whites
1/2 c. cream, whipped
1 baked 8 inch pastry shell

Combine grapefruit juice, sugar and salt; heat until sugar, dissolves. Soften gelatin in cold water; stir into hot mixture. Add egg yolks and mix well.

Chill until partially set; fold in egg whites, then whipped cream. Pour into cooled baked shell. Chill until firm.