1 env. Knox gelatin
1/4 c. cold water
3 egg yolks, slightly beaten
1/3 c. sugar
1/2 c. lemon juice
1/2 tsp. salt
1 tsp. grated lemon rind
1/3 c. sugar
1 (9 inch) baked pastry shell or crumb crust

Soften gelatin in cold water. To the beaten egg yolks, add 1/3 cup sugar, lemon juice and salt. Cook in double boiler over hot, not boiling water, stirring constantly, until of custard consistency. Add softened gelatin and stir until dissolved. Add grated lemon rind. Chill until mixture is consistency of unbeaten egg whites.

Fold in the stiffly beaten egg whites to which the remaining 1/3 cup of sugar has been added. Pour into baked pastry shell or crumb crust. Chill until firm. Serve with whipped cream, if desired.