Instructions: Preheat oven to 350 F.

Combine all the crust ingredients. Line a 9-inch springform pan with the mixture. Bake for 5 minutes and removed from oven.

Mix gelatin with the cold water and set aside. Beat the egg yolk until thick. Add juice and zest. Cook the egg mixture with 1 cup of sugar until thick. Cool.

Liquefy the gelatin by placing it over hot water or in the microwave oven for 2 to 3 seconds. Add to the yolk mixture and blend well.

Beat the egg whites with the remaining 1/4 cup sugar into stiff peaks. Fold the yolk mixture into the beaten egg whites. Pour into baked crust. Cover with plastic wrap and freeze overnight or longer. Remove from freezer about 1 hour before serving.

Yield: 8 to 10 servings

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