Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
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.