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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Ingredients:
1 deep dish pie shell, baked |
1 teaspoon unflavored gelatin |
1/4 cup water |
3 large eggs, separated |
1 cup sugar, divided |
1/2 cup lemon juice |
2 teaspoons lemon zest, grated |
3 drops yellow food coloring |
1 cup whipped topping, thawed |
chocolate shavings, garnish |
lemon slice (for garnish) |
Directions:
1. Soak gelatin in water.
2. In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
3. Cook, stirring until mixture coats the bottom of a spoon.
4. Add grated lemon peel, gelatin and food coloring. Stir well.
5. Cool in refrigerator about 1/2 hour until slightly thickened.
6. Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
7. Fold in whipped topping.
8. Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
9. garnish with chocolate shavings and lemon slices.
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