In saucepan combine 1/3 cup sugar, 1/8 teaspoon salt, and 2 teaspoons unflavored gelatin.
Add 1/3 cup cold water.
Stir over low heat to dissolve.
Remove from heat; add 1/4 cup cold water, 1/4 teaspoon grated lemon peel, and 2 tablespoons lemon juice.
Chill till partially set.
Turn into bowl; add 2 unbeaten egg whites.
Beat with electric or rotary beater till mixture begins to hold its shape.
Pour into five 5-ounce custard cups.
Chill till firm.
To serve, unmold.
Drizzle with Custard Sauce.
Top with low-calorie red jelly.