Combine the graham cracker crumbs with the butter or margarine and press into the base and sides of a lightly greased 9 inch springform pan. Chill until firm. Beat the egg yolks with 1/2 cup sugar and lemon rind until light and fluffy. Bring the lemon juice to a boil, then pour into the egg yolks in a thin stream, beating constantly. Heat the gelatin in the water until dissolved, then pour into the egg yolk mixture and chill until beginning to set. Beat egg whites until stiff, then gradually beat in the remaining sugar, until stiff and glossy. Fold into the thickened egg yolk mixture and spoon into the crust. Refrigerate 2 to 3 hours. Decorate with lemon slices, if desired. Serves 8 Typed in MMformat by cjhartlin@email. Msn. Com