1/3 cup water
1/4 cup lemon juice
1 tablespoon grated lemon peel
4 eggs, separated
Sugar
1 envelope unflavored gelatin
1 cup heavy cream
1 9-inch baked pie crust
Lemon slices and leaves for garnish
About 3 hours before serving
In heavy 2-quart saucepan, mix water, lemon juice, lemon peel, egg yolks, and 1/2 cup sugar; sprinkle gelatin over mixture. Cook over low heat until gelatin dissolves, mixture thickens and coats a spoon (do not boil), stirring constantly. Refrigerate until mixture mounds, about 15 minutes, stirring occasionally.
In bowl with mixer at high speed, beat egg whites to soft peaks. Beat in 1/2 cup sugar until sugar is completely dissolved and whites stand in stiff peaks.
Whip cream. Fold whipped cream and lemon mixture into beaten whites; spoon into baked pie crust. Refrigerate until set, about 2 hours. Garnish. Makes 12 servings.
