CRUST:

375 g. vanilla wafers
1/4 lb. butter

FILLING:

Juice of 4 lemons
Grated rind of 2 lemons
1 c. sugar
6 egg yolks
1 tbsp. gelatin
1/2 c. cold water
6 stiffly beaten egg whites
3/4 c. sugar

1. Crush the wafers and combine with the softened butter. Line the bottom and sides of a 9" spring form pan. Set aside.

2. Place the lemon juice, rind and 1 cup sugar in the top of a double boiler. Place over hot water and stir until dissolved. Slowly add the egg yolks.

3. Raise the heat until the water is simmering. Cook egg mixture until it thickens.

4. Soak gelatin in cold water for five minutes. Add to the egg yolk mixture and stir until dissolved. Remove from heat and cool.

5. Gradually beat 3/4 cup sugar into stiffly beaten egg whites. Fold into gelatin mixture.

6. Pour into crust lined spring form pan. Chill for several hours. Serves 6.