Yield: 1 pie
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1 9 inch pie shell, baked
2 tablespoons cornstarch
2 tablespoons cold water
grated rind from 1/2 lemon
2 tablespoons lemon juice
1/2 cup sugar
2 eggs, separated
1 cup boiling water
1/2 teaspoons unflavored gelatin
1 cup cantaloupe, diced

In a saucepan, mix cornstarch with cold water.
Stir in lemon peel and juice, sugar, egg yolks and gelatin.
Beat together , then add boiling water.
Cook until thickened, then refrigerate until cool.
Fold in diced cantaloupe and stiffle beaten egg whites.
Turn mixture into baked pie shell and chill until set, at least 4 hours.
Cut into wedges and serve with vanilla ice cream.

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