| 1 | In sauce pan soften gelatine in cold water. |
| 2 | Add slightly beaten egg yolks, ?cup sugar, lemon peel and juice. |
| 3 | Cook stirring constantly until sugar is dissolved and gelatine ismelted. |
| 4 | (about 5 minutes. |
| 5 | ) cool stirring occasionally until firm but not hard. |
| 6 | In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining ?cup sugar until stiff peaks form. |
| 7 | Set aside. |
| 8 | Beat thickened gelatine mixture until light and fluffy. |
| 9 | Gently fold in beaten egg whites. |
| 10 | Heap lightly into pie shell. |
| 11 | Refrigerate 3 hours or longer until firm. |
| 12 | Top with sweetened whipped cream before serving. |
| 13 | Microwave directions: soften gelatine in cold water in deep 1 quart glass bowl. |
| 14 | Add slightly beaten egg yolks, ?cup sugar, lemon peel and juice. |
| 15 | Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. |
| 16 | Precede sic as directed in recipe. |
