Ingredients

 1 ⅓ cups sugar

 6 tablespoons cornstarch

 ½ teaspoon salt

 1 ½ cups cold water

 2 eggs yolks, slightly beaten

 2 tablespoons butter

 ⅓ cup lemon juice

 1 teaspoon lemon rind

 1 teaspoon vanilla

 1 tablespoon unflavored gelatin

 ¼ cup cold water

 1 cup light cream

 2 egg whites, stiffly beaten

 1 9″ baked pie shell

 ½ pint heavy cream, whipped

Method

Combine sugar, cornstarch, and salt in a pan. Gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture is smooth and thick enough to mound when dropped from spoon. Gradually add egg yolks and butter. Cook about 2 minutes. Remove from heat and stir in lemon juice and rind and vanilla. Remove 1 cup filling and set aside to cool. Soften gelatin in 1/4 cup water. Add to remaining hot filling and stir until dissolved. Gradually stir in light cream and cool. When mixture begins to thicken, fold in egg whites. Pour into pie shell and chill 15 minutes. Spread with reserved 1 cup filling. Chill well and decorate with whipped cream.