INSTRUCTIONS
1. In a small bowl, beat egg yolks with lemon juice and water just until combined.
2. Mix gelatin, half the sugar and the salt in the top of a double boiler.
3. Pour in egg yolk mixture, blending well.
4. Cook, stirring constantly, over boiling water (water should not touch top section of double boiler) until gelatin dissolves and mixture thickens.
5. Remove top from boiling water. Stir in lemon rind.
6. Let set 20 minutes in a bowl filled with ice cubes, stirring occasionally.
7. Remove from ice when mixture thickens enough to mound when dropped from a spoon.
8. Meanwhile, beat egg whites (at room temperature) in a large bowl until soft peaks form when beater is raised.
9. Gradually add remaining sugar, 2 tablespoons at a time, beating well after each addition.
10. Continue beating until stiff peaks form when batter is raised.
11. Gently fold gelatin mixture into egg whites just until combined.
12. Turn into pie crust. Dust top with nutmeg and chill several hours. (If desired, omit nutmeg and serve topped with whipped cream.)
