Old-Fashioned Lemon Pie

1 . Stage

Combine graham cracker crumbs with softened butter and sugar in a bowl thoroughly using the back of a fork. Firmly pat the mixture onto the bottom and sides of a 9-inch pie pan.

2 . Stage

Soften gelatin in water for 5 minutes. Combine with 1/3 cup sugar, lemon juice, lemon zest, and salt in the top of a double boiler. Beat egg yolks lightly and stir into the lemon mixture. Cook over boiling water, stirring constantly, until thickened, 5 to 8 minutes. Let cool, 10 to 15 minutes.

3 . Stage

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the lemon filling.

4 . Stage

Beat egg whites with remaining sugar until stiff. Fold into the lemon filling. Pour into the prepared crust and refrigerate for 3 to 4 hours before serving.