Instructions: Combine sugar, cornstarch and salt in a 2 quart saucepan. Gradually stir in 1 1/2 cups cold water. Cook over medium heat, stirring constantly, until mixture thickens and mounds when dropped from a spoon.

Slightly beat egg yolks, using a fork. Stir a small amount of hot mixture into egg yolks. Immediately pour back into remaining hot mixture, blending thoroughly. Cook over low heat 2 more minutes, stirring constantly. Remove from heat. Gently stir in butter, lemon juice, lemon rind and vanilla. Remove 1 cup of the mixture; cool and reserve.

Soften gelatin in 1/4 cup cold water for 5 minutes. Add gelatin mixture to remaining hot mixture and stir until dissolved. Gradually stir in light cream. Chill until it begins to thicken, fold in beaten egg whites. Pour mixture into baked pie shell. Chill in refrigerator for 15 minutes.

Carefully spread reserved 1 cup cooled mixture on top. Chill in refrigerator until set. Decorate top with puffs of whipped cream.

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