3 eggs, separated
2/3 c. sugar
1/4 tsp. salt
2 1/4 tsp. grated lemon rind
3 tsp. lemon juice
6 tbsp. boiling water
3 tbsp. lemon or lime flavored gelatin (Jello)
1/4 tsp. cream of tartar
8" baked shell or lady finger shell

Beat egg yolks slightly. Stir in 1/3 cup of sugar, salt, lemon rind and juice. Cook over hot water, stirring constantly until mixture thickens. Stir boiling water into Jello. Beat in hot custard. Cool until mixture begins to set. Beat slightly and let stand while baking meringue.

Beat egg whites with cream of tartar until stiff. Gradually beat in remaining 1/3 cup of sugar. Continue beating until mixture stiffens and is glossy. Carefully fold into cooked custard. Pile into cooled shell or lady finger shell.

Cut small portion of lady fingers off crumble for bottom crust. Use others to stand up around sides of pie plate.