Prep 30 mins
Cook 1 hr 10 mins
I like this pie best with a graham cracker crust but you can use a pastry crust. Looks lovely garnished with fresh berries. Chill overnight.
- 1 store-bought graham cracker crust
- 59.14 ml cold water
- 7.08 g envelope unflavored gelatin
- 118.29 ml lemonade
- 118.29 ml fresh lemon juice
- 236.59 ml sugar, divided
- 4 large eggs, separated (whites brought to room temperature)
- 4.92 ml grated lemon zest
- salt (a big pinch)
- 1.23 ml cream of tartar
- 2.46 ml vanilla extract
- fresh whipped cream
- fresh blueberries or raspberries or hulled strawberry
- Bake piecrust according to package directions and let cool; refrigerate until ready to use.
- Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
- In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
- Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
- Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
- Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
- In a large bowl, beat the 4 egg whites until soft peaks form.
- Beat in the cream of tartar.
- Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
- Beat in the vanilla.
- The whites should be firm but not dry.
- Gently fold about one-third of the whites into the lemon mixture.
- Add the remaining whites and continue to fold until evenly blended.
- Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
- Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
- Serve with a dollop of whipped cream and berries on top.