_8-inch pie, 6 servings_
1 8-inch graham cracker crust (p. 65) or baked pastry shell (p. 64)
1 tablespoon unflavored gelatin
¼ cup cold water
3 egg yolks
½ cup lemon juice
½ teaspoon grated lemon rind
¾ cup sugar
3 egg whites
¼ teaspoon salt
Prepare graham cracker crust or pastry shell.
Soften gelatin in cold water. Beat egg yolks slightly. Add juice,
rind, and half the sugar. Cook over low heat, stirring constantly,
until mixture begins to thicken, 10 to 15 minutes.
Add gelatin; stir until dissolved. Chill until mixture begins to
thicken.
Beat egg whites until foamy. Add salt and beat until soft peaks form.
Slowly add remaining sugar, beating constantly until stiff. Fold into
chilled mixture.
Pour into crust and chill until firm.