1 baked 10" pie shell (deep dish)
1/2 c. water
1 c. lemon juice
1/8 tsp. salt
1/2 c. sugar
2 tbsp. gelatin
1 c. sugar
2 tsp. grated lemon rind
8 beaten egg yolks
8 egg whites, room temperature

Soften gelatin in water. In double boiler combine 1 cup sugar, lemon juice, salt and beaten egg yolks. Stir and cook until the consistency of custard. Immediately put through a strainer to ensure proper smoothness. Stir dissolved gelatin into hot mixture. Add 2 teaspoons of grated lemon rind. Place in refrigerator to cool.

Whip egg whites until stiff. Slowly beat in 1/2 cup sugar. Fold egg whites into lemon custard. Fold gently until all whites are incorporated into mixture. Fill pie shell and sprinkle remaining grated lemon rind over the top. Refrigerate until firm.