1 envelope unflavored gelatine
4 eggs, separated
1/2 cup sugar, divided
1 tbsp grated lemon rind
1/8 tsp salt
1 cup heavy cream, whipped, divided
2/3 cup water
1/3 cup lemon juice
1 baked pastry shell, 9 inches in diameter
1/4 cup Steen's Pure Cane Syrup


Mix together gelatine, 1/4 cup of the sugar and salt in a saucepan. Beat together water, lemon juice, syrup and egg yolks; add to gelatine mixture. Cook over medium heat, stirring constantly, until gelatine is dissolved, about 4 minutes. Remove from heat; stir in lemon rind. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until very stiff. Fold in gelatine mixture. Fold in half the whipped cream. Turn into prepared pastry shell; chill until firm. Garnish with remaining whipped cream and sprinkle with nutmeg.

YEILD: One 9-inch pie