Crust:
1 cup graham wafer or zwieback crumbs
2 tbsp sugar
1/2 tsp cinnamon
1/4 cup soft butter
Filling:
2-1/2 tbsp gelatin
1/4 cup cold water
2 egg yolks
1/2 tsp salt
1/2 cup milk
1 cup sugar
1/2 tsp grated lemon rind
1 tbsp lemon juice
1 can (10 oz.) crushed pineapple, well drained
3 cups cottage cheese, sieved
2 egg whites
1 cup rich cream, whipped

Soften the gelatin in the cold water. Combine the egg yolks, salt, milk, and sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until the mixture begins to thicken. Add the softened gelatin and stir until dissolved. Remove from the range and chill. Beat until very smooth. Then stir in the lemon rind, lemon juice, crushed pineapple, and sieved cheese. Mix well. Let the mixture stand until slightly thickened. Fold in the stiffly beaten egg whites and whipped cream. Spread over the crumb crust. Chill for 12 hours.