8 egg yolks, slightly beaten
1 c. sugar
1 env. unflavored gelatin
1/2 c. water
1 tbsp. grated lemon peel
1/2 c. lemon juice
1/4 tsp. salt
8 egg whites
1/4 tsp. cream of tartar
1 c. sugar
1 (9 inch) baked pie shell

In saucepan blend egg yolks, 1 cup sugar, the gelatin, water, lemon peel, juice and salt. Cook over medium heat, stirring constantly, just until mixture boils. Place in bowl of ice water or chill in refrigerator, stirring occasionally until mixture mounds when dropped from a spoon.

Beat egg whites and cream of tartar until frothy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Fold in lemon mixture; pile into pie shell. Chill several hours until set.