Difficulty: Average
Make Ahead
Serves 8
Ingredients:
- 9″ baked pie shell
- 1 envelope unflavored gelatin
- 1/4 teaspoon salt
- 1/3 cup plus 1/2 cup sugar
- 4 eggs, separated
- 1/3 cup water
- 1 tablespoon grated lemon rind (plus some for garnish)
- 1/4 cup lemon juice
- 1 cup heavy or whipping cream
- lemon slices for garnish
Instructions:
- In small saucepan, stir gelatin, salt, and 1/3 cup sugar.
- In a small bowl, with a wire whisk beat egg yolks with water, 1 tablespoon grated lemon rind, and lemon juice.
- Mix well and stir into gelatin mixture.
- Cook mixture over low heat, stirring constantly until it thickens and coats a spoon – about 10 minutes. Do not boil.
- Remove from heat and let cool to room temperature, about 30 minutes.
- In a large bowl, beat egg whites until soft peaks form when beater is lifted.
- Beating at high speed, gradually sprinkle in 1/2 cup sugar. Whites should stand stiff.
- Gently fold into first mixture.
- Spoon into pie shell.
- Refrigerate until set.
- When ready to serve, beat heavy cream until soft peaks form, and spoon in mounds around edge of pie.
- Sprinkle with additional grated lemon peel.
- Garnish with lemon slices if desired.