Ingredients
12
12 servings
- •0.25 cup cold water
- •1 (.25 ounce) package unflavored gelatin
- •1 cup white sugar, divided
- •4 egg yolks
- •0.5 cup fresh lemon juice
- •0.5 teaspoon salt
- •1 teaspoon lemon zest
- •4 egg whites
- •1 (9 inch) prepared graham cracker crust
Instructions
- Pour cold water into a bowl; add gelatin and let stand until softened, about 5 minutes.
- Beat 1/2 cup of sugar, egg yolks, lemon juice, and salt together in a bowl until smooth. Cook in the top of a double boiler, stirring constantly, until it is the consistency of custard. Add grated lemon zest and softened gelatin and stir thoroughly; set aside to thicken and cool, about 10 to 15 minutes.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/2 cup of sugar, continuing to beat until soft peaks form; fold egg whites into cooled custard mixture.
- Pour filling into prepared pie shell and chill in refrigerator until firm, at least 2 hours. Garnish with sweetened whipped cream if desired.
Nutritional Facts
Per 12 servings
- Calories: 190
- Carbohydrate: 31g
- Fat: 6g
- Fiber: 0g
- Protein: 4g
- Sugar: 25g
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