Ingredients
- 1 package unflavored gelatin 0.25 ounce
- 4 1/2 tablespoons cold water
- 1 cup granulated sugar divided
- 4 large eggs separated
- 1/2 cup fresh lemon juice
- 1/4 teaspoon salt
- 1 1/2 teaspoons lemon zest
- 1 9-inch prepared graham cracker crust
- Whipped cream for garnish (optional)
Instructions
- Place the gelatin in cold water and allow it to sit for a few minutes to soften.
- Using a whisk, mix 1/2 cup of sugar, the egg yolks, lemon juice, and salt until it is thoroughly combined with no lumps.
- Cook the mixture in a double boiler, stirring until it thickens to custard-like consistency. Stir in lemon zest and softened gelatin until combined; let it thicken and cool for about 15 minutes.
- Place the egg whites in a metal, glass, or ceramic bowl and whip until foamy. Add the remaining 1/2 cup of sugar a little bit at a time and continue mixing until the mixture reaches soft peaks. Carefully fold the whipped egg whites into the custard.
- Pour filling into pie shell and chill for at least 2 hours. Use whipped cream as a garnish if preferred.