Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 45 mins
Servings:
12
Yield:
1 9-inch pie
Ingredients
Directions
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.
This recipe contains raw egg whites. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.
Nutrition Facts (per serving)
190
Calories
6g
Fat
31g
Carbs
4g
Protein
