Instructions: Preheat oven to 400 F. For crust, combine flour, 1/4 C sugar and 1 Tb. lemon peel in medium bowl. Cut in butter until misxture resembles coarse crumbs. Stir in egg yolk, vanilla and 1 tsp. lemon juice. Press evenly in 9 inch pie plate; Trim and flute edge. Prick dough and line with foil.

Fill with dried beans, uncooked rice or pie weights and bake 10 minutes. Remove foil lining and beans (etc.); cool completely on wire rack.

For filling:
Beat 4 egg yolks in small bowl; Combine with 1/2 C sugar, 1/3 C lemon juice, 2 Tbs. lemon peel and the gelatin in top of double boiler; Cook over boiling water 5 minutes or until thichened, stirring constantly; Remove from heat; Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining 1/2 C sugar, beating until stiff and glossy; Fold egg white mixture into lemon mixture; Pour into cooled crust. Refrigerate until set; Garnish with whipped cream and lemon peel.JM.

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