1 package Lemon Jell-O
3/4 Cup Sugar
1/4 teaspoon salt
Grated rind and juice of 2 lemons
1-3/4 cups boiling water
2 egg yolks
1 baked 9-inch pie shell
Combine Jell-O sugar, salt, and lemon rind with 3 tablespoons of the water. Add egg yolks and stir well. Add remaining water, stirring until Jell-O is dissolved. Add lemon juice. Chill. When slightly thickened, turn into cold pie shell. Chill until firm. Cover with Three-minute Meringue or top with whipped cream.