| 1 |
Beat egg yolks until thickened. |
| 2 |
Stir in juice, salt and 1/2 cup of the sugar. Cook over low heat, stirring constantly, until mixture thickens. |
| 3 |
Soften gelatin in water; add to hot mixture, stirring until gelatin is dissolved. |
| 4 |
Stir in lemon rind; chill until mixture begins to congeal. |
| 5 |
In small bowl of electric mixer, beat egg whites until soft peaks form. |
| 6 |
Fold in the gelatin mixture. |
| 7 |
Pour into pie shell and chill until firm. |
| 8 |
Top with whipped cream before serving. |