In a small mixing bowl, reconstitute dried egg whites according to package directions; set aside.

In saucepan, mix sugar, gelatin and salt. Stir in water; heat and stir over low heat until gelatin is dissolved. Remove from heat; transfer to a large mixing bowl. Stir in lemon juice. Cover and chill until mixture is partially set, stirring occasionally.

Beat gelatin mixture with an electric mixer on medium-high speed until soft peaks form (tips curl). Add reconstituted egg whites. Beat until mixture is about tripled in volume. Pour into an 8-cup mold. Cover and chill at least 7 hours or overnight until set.

Prepare the Custard Sauce.

To serve, unmold gelatin mixture onto a serving plate. Garnish with raspberries and orange peel, if you like. Serve with sauce. Makes 8 to 10 servings.

In a heavy medium saucepan, combine 3 beaten eggs or 6 beaten egg yolks, 1/4 cup sugar, and 1/8 teaspoon salt. Add 2 cups scalded milk (heated just until bubbles begin to form around the edge of pan). Cook and stir over low heat until mixture just coats a metal spoon. Remove pan from the heat and stir in 2 teaspoons vanilla or 2 tablespoons cream sherry or brandy. Quickly cool the custard by placing the saucepan into a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard into a bowl. Cover the surface with plastic wrap. Chill at least 1 hour or until serving time.