1 pkg. Zwieback (6 ounces)
1/4 cup sugar
1/2 cup butter or margarine, melted
2 package unflavored gelatin
1/2 cup cold water
3 egg yolks
1 cup sugar
1/2 cup milk
dash of salt
4 cups cottage cheese
1 1/2 tsp lemon rind, grated
2 tbsp lemon juice
3 egg whites, stiffly beaten
1 cup crushed pineapple, drained
1 cup whipping cream

Roll zwieback into fine crumbs with rolling pin. Combine crumbs, the 1/4 cup sugar and the butter; mix thoroughly. Pack all but 1/3 cup of this mixture on bottom and sides of greased 9″ spring form pan. Sprinkle gelatin over cold water. Let stand until softened — about 5 minutes. Beat egg yolks slightly in top of double boiler. Add 1 cup sugar gradually, beating well with rotary beater. Stir in milk and salt. Cook over boiling water, stirring constantly, until slightly thickened and custard coats spoon. Stir in gelatin until dissolved. Cool slightly. Press cheese through sieve or beat with electric mixer until smooth. Add lemon rind and juice; mix well. Add slightly cooled custard mixture, beating until thoroughly blended. Let cool until thickened and partially set. Beat with rotary beater until light and foamy. Fold in egg whites, whipped cream and pineapple. Pour into crumb lined pan. Sprinkle top with remaining crumbs. Chill 2 to 3 hours or until set.