4 beaten egg yolks
1 t. lemon rind grated
1 c. sugar
4 beaten egg whites
½ c. lemon juice
1 9” pastry shell, baked
½ t. salt
1 c. heavy cream, whipped
1 envelope gelatin
¼ c. cold water

Combine yolks, ½ c. sugar, lemon juice and salt in top of double boiler.  Cook over hot water beating constantly until mixture is thick enough to stand in soft peaks.  Add rind and gelatin which has been softened in 1/4 c. water.  Beat remaining sugar with egg whites and fold into partially cooled mixture.  Pour into baked shell.  Chill until firm.  Spread with whipped cream just before serving time.  (If desired part of the cream may be folded into the filling before pouring into pie shell.  Be sure it is cool if you do this.)