1 lg. baked pie shell (10 or 11 inch)
1/2 c. sugar
1 envelope Knox gelatin
1/3 c. fresh lemon juice
4 egg yolks, slightly beaten
1/2 c. sugar
2/3 c. water
1 tbsp. lemon rind
1/2 pt. whipping cream
4 egg whites
1/2 tsp. cream of tartar

Blend sugar, gelatin, lemon juice, egg yolks and water in a saucepan and cook over medium heat. Stir constantly until mixture boils and thickens. Remove from heat and stir in rind. Set pan in dish of cold water to hasten cooling and thickening. Beat egg whites gradually adding second 1/2 of sugar and cream of tartar. When lemon mixture has cooled and mounds slightly when dropping by a spoon, fold in egg whites. Whip cream and fold into lemon mixture all but about a 1/2 cup. Pour filling into prepared pie shell and top with mound of reserved whipped cream and sprinkle with additional lemon rind.