1 tbsp. unflavored gelatin
1/4 c. cold water
4 eggs, separated
1 c. sugar
1/2 c. lemon juice
1 tbsp. lemon rind
1/2 tsp. salt
Whipped cream
Pie shell

Soften gelatin in water for 5 minutes. Beat egg yolks. Add 1/2 cup of sugar, lemon juice and salt. Cook over boiling water until of custard consistency. Add grated lemon rind and softened gelatin. Stir well. Cool.

When mixture begins to thicken fold in stiffly beaten egg whites to which remaining 1/2 cup of sugar has been added. Fill pie shell and chill. Top with whipped cream.