Mile High Lemon Pie

• 1 9 inch deep dish pie shell
• 1 envelope unflavored gelatin (I use Knox)
• 1 cup granulated sugar or 1 cup Splenda sugar substitute, for baking
• 1/2 teaspoon salt
• 2/3 cup fresh lemon juice
• 1 -2 teaspoon lemon, zest of
• 4 large eggs, separated
• 1 2/3 cups water
• 1/2 cup granulated sugar

1. Bake pie shell according to package directions for a refrigerated pie.
2. In saucepan, stir together gelatine, 1 cup sugar and salt.
3. Beat together eggs yolks, lemon juice and water.
4. Stir into gelatine mixture.
5. Cook over medium heat, stirring constantly, until mixture just begins to boil.
6. Remove from heat.
7. Stir in lemon zest and chill, stirring occasionally, until partially set.
8. NOTE: You can make this in two 8-inch regular pie shells.
9. In mixing bowl, add egg whites and beat until soft peaks form.
10. Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
11. Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
12. Pour into baked pie shell.
13. Refrigerate and chill until firm (2 or more hours).
14. Cut into small slices.
15. If desired, dollop with whipped cream before serving.

dish pie shell, unflavored gelatin, sugar, salt, lemon juice, lemon, eggs, water, granulated sugar

Taken from www.food.com/recipe/mile-high-lemon-pie-64108 (may not work)