4 egg yolks
1/2 c. sugar
1/2 c. hot water
1/2 tsp. salt
4 egg whites beaten stiff gradually adding 1/2 c. sugar
1 tsp. grated nutmeg
1 1/2 tbsp. dark rum or brandy
1 tbsp. gelatin dissolved in 1/4 c. cold water
Whipped cream

Beat egg yolks lightly. Add sugar, salt and hot water. Cook over low heat until mixture coats spoon. If it lumps up, smooth it in a blender. Take off heat and add gelatin. Refrigerate until thickened but not set. Add rum or brandy. Fold into egg whites.

Pour into gingersnap crust. Refrigerate until set. Before serving top with whipped cream and sprinkle with nutmeg.