½ cup hot water
¼ cup lemon juice
¼ cup sugar
¼ teaspoon salt
1½ cups heavy cream
1 teaspoon lemon rind, grated
Line a deep 9-inch pie plate with graham cracker crust ([Page 15]). Save ¼ cup of the crumb mixture for topping. Dissolve gelatin in hot water. Add sugar, lemon juice and salt; chill until partially set. Whip cream until it begins to thicken. Add gelatin mixture and whip until soft peaks are formed. Fold in lemon rind. Pour into graham cracker crust. Top with remaining crumbs. Chill until firm.
FRESH STRAWBERRY PIE
1 quart fresh strawberries