2 env. unflavored gelatin
1/2 c. water
6 lg. eggs, separated at room temperature
1 c. sugar
1/4 c. fresh lemon juice
1 1/2 tsp. grated lemon peel
1 c. heavy or whipping cream
2 fully baked 9" pie shells

Sprinkle gelatin over water in small saucepan; let stand 5 minutes. Heat over medium heat; stirring occasionally, until gelatin is completely dissolved 3-4 minutes. Beat egg yolks and sugar in mixer until pale and thick. Beat in dissolve gelatin and lemon juice and peel.

Beat egg whites in clean bowl until stiff. Fold into lemon mixture with rubber spatula. Pour cream into clan bowl and beat until stiff. Fold cream into lemon mixture and mound filling into pie shells. Refrigerate 3 hours. Makes 8 servings per pie.