3/4 cup white sugar
1/3 cup cornstarch
1/2 cup water
1 teaspoon grated lemon rind
3 egg whites
3/4 cup white sugar
3 eggs
1 (6 ounce) package lemon flavored Jell-O mix concentrate
1/2 cup warm water (140 degrees F/45 degrees C)
1 cup confectioners' sugar
Preheat oven to 350 degrees F (140 degrees C). Grease an 8x8 inch glass baking dish.
In a large bowl, combine sugar, cornstarch, water and lemon rind. Beat on medium speed until mixture comes to boil. Boil 1 minute, stirring often. Remove from heat and, with wire whisk, beat egg whites until foamy. If necessary, use an electric mixer for 3 minutes.
In a medium saucepan, warm egg whites and reduce heat to medium-low.
When whites form stiff, fold them in half; drawn gradually into smooth, custard-like layers, continue to beat until they are soft peaks, 2 to 3 minutes. Set aside.
In a small bowl, beat egg yolks while beating. Whisk pudding mixture with egg whites until creamy.
Mix gelatin mixture in very small bowl with remaining 1/3 cup sugar; store in refrigerator. Whisk egg whites in medium heat and beat until soft peaks form. Chill 1 hour before serving. Garnish with lemon rind.