Cook egg yolks, sugar, lemon juice, rind, and salt in a double boiler, stirring constantly until consistency of custard.
Soak gelatin in cold water until gelatin is dissolved, then add to hot custard.
Beat ½ cup sugar into the beaten egg whites. Carefully fold a little of the hot custard at a time into the egg whites.
Put into baked graham cracker pie shell, and chill for 2 hours.
0 servings