Ingredients
Scale
- ½ cup lemon juice
- 1 tsp lemon zest
- 4 eggs (separated)
- 1 cup + 1 TBSP granulated sugar
- 1 envelope gelatin (1 TBSP)
- ¼ cup cold water
Instructions
- Cook lemon juice, zest, egg yolks and ½ cup sugar over double boiler over medium high heat. Stir constantly with a whisk until mixture thickens.
- Dissolve 1 TBSP plain gelatin in ¼ cup water. Add to egg mixture and stir with whisk. Cool until partially set.
- While mixture is cooling, beat egg whites at high speed with whisk attachment until stiff peaks form. Add ½ cup sugar and mix for 20-30 seconds, just to incorporate.
- With a rubber spatula, gently fold whipped egg whites into lemon mixture until both mixtures are seamlessly incorporated and there are no streaks.
- Pour into a cool pie shell and chill in the refrigerator until filling is set (at least 30 minutes).
Garnish with sweetened whipped cream, berries, and/or toasted pecans.
