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1 envelope (1 tbs) unflavored gelatin
2 tablespoons water
4 eggs, separated
1 cup sugar
1/2 teaspoon salt
Grated rind of 2 lemons and 1 orange
1/2 cup fresh or bottled lemon juice
1/2 cup whipping cream, whipped
1 baked 9-inch pastry shell

Add gelatin to water. Let stand. Place egg yolks in the top of a double boiler; beat slightly. Add 1/2 cup sugar, salt, lemon and orange rind and lemon juice; cook over boiling water until mixture thickens, stirring constantly. Add gelatin and stir until dissolved. Cool in refrigerator until mixture begins to thicken.

Beat egg whites until foamy; gradually add remaining 1/2 cup sugar and continue beating until stiff. Fold with whipped cream into lemon-gelatin mixture. Pile into baked pastry shell. Chill in refrigerator until firm. Yield: 6 servings.