8 egg yolks, beat slightly
1 env. unflavored gelatin
1/2 c. water
1 tbsp. lemon peel
1 c. sugar
1/4 tsp. salt
1/2 c. lemon juice

Mix in saucepan and cook over medium heat, stirring constantly, just until mixture boils. Chill in refrigerator, stirring occasionally until mixture mounds slightly. Beat 8 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually add 1 cup sugar; beat until stiff and glossy. Fold in lemon mixture and pile into baked 10 inch pie shell. Chill until set.