Mile High Lemon Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 9 inch deep dish pie shell
• 1 envelope unflavored gelatin (i use knox)
• 1 cup granulated sugar or 1 cup splenda sugar substitute, for baking
• 1/2 teaspoon salt
• 2/3 cup fresh lemon juice
• 1 -2 teaspoon lemon, zest of
• 4 large eggs, separated
• 1 2/3 cups water
• 1/2 cup granulated sugar

Recipe

• 1 bake pie shell according to package directions for a refrigerated pie.
• 2 in saucepan, stir together gelatine, 1 cup sugar and salt.
• 3 beat together eggs yolks, lemon juice and water.
• 4 stir into gelatine mixture.
• 5 cook over medium heat, stirring constantly, until mixture just begins to boil.
• 6 remove from heat.
• 7 stir in lemon zest and chill, stirring occasionally, until partially set.
• 8 note: you can make this in two 8-inch regular pie shells.
• 9 in mixing bowl, add egg whites and beat until soft peaks form.
• 10 gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
• 11 fold the egg mixture into the gelatine mixture until it becomes an even consistency.
• 12 pour into baked pie shell.
• 13 refrigerate and chill until firm (2 or more hours).
• 14 cut into small slices.
• 15 if desired, dollop with whipped cream before serving.