Thoroughly mix gelatin, 1/2 cup sugar and salt in saucepan. Beat together egg yolks, lemon juice and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in lemon pool. Chill, stirring occasionally, until the mixture is partially set.

Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar, beating to stiff peaks; fold in gelatin mixture.

Pile in cooled baked pastry shell. Chill until firm. Spread with sweetened whipped cream before serving. Or cream may be folded into filling with egg whites.

Jean++your note about the clear lemon meringue pie rang a bell as did the reference to the red and white checked cook book so I dug out my grandmothers cook book and found two recipes that may be what you want.

The book is the Better Homes and Gardens New Cook Book, revised edition, fifth printing, 1962.