1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter or margarine, melted
1 envelope unflavored gelatin
2 tablespoons sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup apple juice or cider
3 slightly beaten egg yolks
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 medium apples
3 egg whites
1/4 cup sugar

Combine cracker crumbs and the 3 tablespoons sugar; stir in melted butter. Reserve 1/4 cup crumb mixture; press remainder into bottom of a 10x6-inch baking dish. Chill. In saucepan, combine gelatin, the 2 tablespoons sugar, nutmeg and salt. Stir in apple juice, egg yolks, lemon peel and lemon juice. Cook and stir over medium-low heat until gelatin dissolves and mixture comes just to a boil. Remove pan from heat. Cool slightly. Peel, core and shred apples to make 2 cups. Stir apple into gelatin mixture. Chill mixture until partially set, stirring occasionally. Beat egg whites to soft peaks. Gradually add 1/4 cup sugar, beating to stiff peaks. Fold beaten egg whites into gelatin mixture. Turn into prepared crust. Sprinkle reserved crumbs on top. Chill several hours. Yields 6 servings.