Step 1Crush the corn flakes fine (the recipe suggests rolling them up tightly in a tea towel and crushing it with your hands). Mix the flakes with the sugar and butter. Press the mixture into a 9-inch glass pie plate, reserving 3 tablespoons of crumbs for the topping. Chill the crust thoroughly in the refrigerator.
Step 1Mix the gelatin into the water and set it aside.
Step 2Beat the egg yolks lightly in a heavy saucepan or a double boiler, then add the pineapple, lemon zest, lemon juice and 1/4 cup of the sugar. Cook this mixture, stirring constantly, over medium heat, until it has thickened slightly (if using the double boiler, cook over simmering water). Add the gelatin to the mixture and stir until it dissolves.
Step 3Remove the saucepan from the heat. Force the cottage cheese through a wire strainer and add it to the hot mixture. Chill the mixture until it is set, about 1 hour.
Step 4Beat the egg whites with the salt until stiff peaks form, then gradually beat the remaining 1/2 cup sugar into the eggs. Fold the egg whites into the pineapple-cheese mixture. Heap the mixture into the chilled Crumb Crust and sprinkle with the remaining 3 tablespoons of corn flakes. Chill 3 hours or longer.