1 (9-inch) pie crust, baked
4 eggs, separated
3/4 c. sugar
1 envelope unflavored gelatin
2/3 c. water
1/4 c. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. cream of tartar
1/2 c. sugar

In saucepan, blend the egg yolks, 3/4 cup sugar, gelatin, water and lemon juice. Cook over medium heat until it boils and begins to thicken a little. Add lemon peel. Place in a pan of ice water or chill in refrigerator until the mixture mounds when dropping from spoon. Beat egg whites and cream of tartar until almost stiff. Add 1/2 cup of sugar, 1 tablespoon at a time, until stiff and flaky. Fold in the lemon mixture. Pour into pie crust. Chill several hours before serving.