4 c. milk
1 c. sugar
4 eggs, separated
Pinch of salt
2 env. gelatin
Grated rind of 1 lemon
1/2 tsp. vanilla

1. Beat egg whites in a large bowl.

2. Add gelatin to a little cold milk and dissolve. Add rest of milk and bring to boiling point on medium heat. Beat egg yolks, sugar and salt. Mix 2 tablespoons of warm milk mixture into egg yolks, stirring well, then add all of egg yolk mixture to milk mixture, next add lemon rind. Cook until custard coats spoon. Pour over beaten whites. Add vanilla. Pour into a 2-quart mold. Chill thoroughly. Unmold on plate. Mixture will separate into 2 layers as it chills. Half recipe fills a 1 quart mold.