A Maine Dish, Lemon Mousse Pie

• 1 fully baked 9-inch pie shell
• 2 tablespoons unflavored gelatin, 2 envelopes
• 1/2 cup water
• 6 large eggs
• 1 cup sugar
• 1/4 cup lemon juice, fresh
• 1 teaspoon grated lemon peel
• 1 cup heavy cream

1. seperate the eggs while cold. the yolks hold togeather better. bring both to room temperature sprinkle getatin over water and let set 5 minutes. small sauce pan. heat over medium hear til gelatin is dissolved, 3 or 4 minutes. stir often. cool. beat yoks and sugar til pale and thick. beat in gelatin, juice and peel. in a chilled bowl,beat egg whites.
2. til stiff but not dry. fold gently into lemon mix. in another chilled bowl-or not-beat the cream unti stiff,fold gently into lemon mix.
3. mound filling into pie shell and refridge not.
4. less than 3 hours .it can set overnite too.
5. mound carefully.

shell, unflavored gelatin, water, eggs, sugar, lemon juice, heavy cream

Taken from www.food.com/recipe/a-maine-dish-lemon-mousse-pie-179606 (may not work)