Instructions: Beat the egg yolks and the 1/2 cup sugar with an elrctric mixer until very thick and pale yellow. Gradually beat in the lemon peel, juice, and salt. Pour mixture into the top of a double boiler, and set over simmering water. Cook, stirring constantly, until smooth and thickened, about 8 minutes. Set aside to cool slightly. Beat egg whites until soft peaks form; gradually add the 3 T. sugar, beating until glossy. Fold the slightly cooled custard mixture into the beaten egg whites. Spoon the mixture into the pastry shell. Bake in the top half of a 350` oven for 15 to 20 minutes, or JUST until filling is set and lightly browned on top. Let cool before serving. Wis/Gramma

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