¼ teaspoon salt
2 egg whites
Soften gelatin in cold water. Dissolve in boiling water. Add sugar, grated rind, lemon juice and salt. Cool. Chill until partially set. Beat egg whites until stiff. Add gelatin mixture. Continue beating until mixture holds its shape. Pour into mold or ice cube tray. Chill. Serve with custard sauce. Yield: 6 to 8 servings.
Variation: Substitute 1 cup hot fruit juice for water. Decrease lemon juice to 2 tablespoons. Omit lemon rind.
CUSTARD SAUCE
2 cups milk
2 egg yolks
¼ cup sugar
¼ teaspoon salt
1 teaspoon vanilla