1/4 c. cold water
1 c. hot water
1/4 c. lemon juice
1 envelope Knox gelatin
1 tsp. grated lemon rind
3/4 c. sugar
Whites of 2 eggs
1/4 tsp. salt

Soften gelatin in cold water. Add sugar, salt, hot water; stir until dissolved. Add lemon juice and rind. Let set until slightly thickened. Beat until frothy. Fold into egg whites, beaten stiff. Pour into oiled mold. Unmold. Serve with custard sauce.

CUSTARD SAUCE:

2 egg yolks
2 tbsp. sugar
1 c. milk
1 tsp. vanilla

In double boiler, over simmering water, mix yolks, sugar, and milk. Stir constantly until mixture coats spoon. Chill.