Recipe by BeachGirl
This pie's texture is as airy as a cloud and almost that high! Very creamy and lemony. Cooking time does not include chilling time.
Top Review by Mirj
If you like lemon you are going to adore this pie. I just zested one large lemon and used all the zest, which came out to about 4 teaspoons, very lemony, just how we like it. I then juiced the lemon, and added some more to make up the 2/3 cup. I actually used a cookie crumb pie shell made from lemon cookies, this was one very delicious and mouth-puckering cake! We had tiny, rich slices of these with iced mint tea, the two flavors of mint and lemon went very well together on a hot summer's afternoon.
- 1 9 inch deep dish pie shell
- 1 envelope unflavored gelatin (I use Knox)
- 236.59 ml granulated sugar or 236.59 ml Splenda sugar substitute, for baking
- 2.46 ml salt
- 158.51 ml fresh lemon juice
- 4.92-9.85 ml lemon, zest of
- 4 large eggs, separated
- 395.10 ml water
- 118.29 ml granulated sugar
Directions See How It's Made
- Bake pie shell according to package directions for a refrigerated pie.
- In saucepan, stir together gelatine, 1 cup sugar and salt.
- Beat together eggs yolks, lemon juice and water.
- Stir into gelatine mixture.
- Cook over medium heat, stirring constantly, until mixture just begins to boil.
- Remove from heat.
- Stir in lemon zest and chill, stirring occasionally, until partially set.
- NOTE: You can make this in two 8-inch regular pie shells.
- In mixing bowl, add egg whites and beat until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
- Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
- Pour into baked pie shell.
- Refrigerate and chill until firm (2 or more hours).
- Cut into small slices.
- If desired, dollop with whipped cream before serving.