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 fresh lemon peel
1 c. heavy or whipping cream
1 fully baked 9 inch pie shell

Sprinkle gelatin over water in small saucepan, let stand 5 minutes. Heat over medium heat, stirring occasionally, until gelatin is completely dissolved 3 to 4 minutes.

Beat egg yolks and sugar in mixer bowl until pale and thick. Beat in dissolved gelatin and lemon juice and peel. Beat egg whites in second bowl until stiff but not dry. Fold into lemon mixture with spatula. Pour cream into clean cold mixer bowl and beat until stiff. Fold cream into lemon mixture. Mound filling into pie shell. Refrigerate 3 hours or overnight. Serves 8.

Not low-cal but wonderful for special occasions!