2 tbsp. gelatin
1/2 c. cold water
3 eggs
20 oz. crushed pineapple
1/2 c. sugar
1/4 tsp. salt
1 tbsp. lemon juice
1/4 tsp. grated peel of lemon
9" graham cracker crust

Soften 2 tablespoons gelatin in 1/2 cup of cold water. Separate eggs. Beat yolks with crushed pineapple, 1/4 cup sugar and 1/4 teaspoon salt in large saucepan. Stir in gelatin and cook over medium heat, stirring for 5 minutes. Stir in lemon juice and peel. Chill until mixture mounds.

Beat egg whites until stiff with 1/4 cup sugar. Fold in pineapple mixture and spoon into prebaked crust. Chill 3 hours.