Preheat oven to 350 degrees. Sprinkle 2 teaspoons of sugar over unbaked pie crust. Bake for 15 minutes or until golden brown. Let cool. In a saucepan, mix sugar, cornstarch and salt, whisking to combine. Add boiling water and stir constantly until mixture has dissolved. Bring to boil over medium heat. Continue to let boil, stirring constantly for 3-4 minutes. Separate eggs and slightly beat yolks in a medium bowl. Add some of the hot mixture to the yolks, blending well. (This is called tempering so the eggs don’t cook too quickly.) Return egg mixture to saucepan and add butter. Cook for 2 minutes, stirring constantly. Do not bring to a boil. Remove from heat. Stir in lemon juice, lemon peel and vanilla. Soften gelatin in cold water. Add to hot mixture, stirring until thoroughly dissolved. Add light cream or and blend or whisk until combined. Refrigerate until slightly thickened but not set, about 20 minutes. Beat egg whites until stiff but not dry. Gently fold into chilled mixture and pour into baked pie shell. Top with whipped cream dollops around the edges. Place walnuts evenly around the pie in the dollops.