Categories: Cake/Pies/Pastry

Ingredients

• 1 envelope knox gelatin
• 1/4 C cold water
• 3 eggs, separated
• 2/3 C sugar
• 1/2 C lemon juice
• 1/2 t salt
• 1 t grated lemon peel
• 9 inch crust, regular or graham cracker-baked

Directions

1. Soften gelatin in cold water

2. To slightly beaten egg yolks, add 1/3 C sugar lemon juice and salt in double boiler cook egg and sugar mixture over hot, not boiling water, stirring constantly until of a custard consistency.

3. Add to custard gelatin and stir until dissolved. Add grated lemon rind. Cool

4. When thickens to the consistency of unbeaten egg white, fold in stiffly boaten egg whites to which remaining 1/3 C sugar has been added.

5. turn into baked pastry shell or crumb crust and chill until firm

6. serve with whipped cream or chopped walnuts

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