1 tsp grated lemon rind
4 eggs
1 cup sugar
½ cup lemon juice
1 envelope Knox Gelatin
½ tsp salt
Separate
Egg yolks and whites. Add half of the
sugar, lemon juice and salt to beaten egg yolks and cook over boiling water until
custard consistency. Pour cold water in
bowl and sprinkle gelatin on top of water.
Add to hot custard and stir until dissolved. Add grated lemon rind. Cool. Beat egg whites until stiff and add the
remaining sugar. Add to cooled custard
mixture. Fill baked pie shell or graham
cracker crust and chill. Just before
serving, spread a thin layer of whipped cream over the pie.
