1 env. Knox gelatin
3 eggs, separated
1/2 c. pineapple juice
1 c. pineapple crushed
1 tbsp. grated lemon rind
1/4 c. cold water
3/4 c. sugar
1/4 c. lemon juice
1/2 tsp. salt

Soften gelatin in water for 5 minutes. Beat yolks, add 1/4 cup sugar, juices, salt and pineapple. Cook over boiling water to custard consistency. Add rind and gelatin. Mix well. When mixture begins to thicken, fold in egg whites to which remaining 1/2 cup sugar has been added. Chill well.