Sky-High Lemon Icebox Pie

INGREDIENTS:

• 9-inch pie shell, baked
  
• 4 egg yolks
  
• 2/3 cup sugar
  
• Pinch of salt
  
• 4 Tablespoons lemon juice (more for tart flavor)
  
• Grated rind of 2 lemons
  
• 3/4 Tablespoon unflavored gelatin
  
• 1/3 cup cold water
  
• 4 egg whites
  
• 2/3 cup sugar
  
• 1/2 pint cream, whipped
  
• Lemon slivers

TO PREPARE:

Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes.  Let mixture cool.  Beat egg whites until stiff; slowly add 2/3 cup sugar.  Beat until creamy.  Fold egg whites into cooled lemon mixture.  Place in baked pie shell, sky-high; chill at least 6 hours or overnight.  Top with whipped cream.  Garnish with lemon slivers.

SERVES:  8

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