Ingredients

• 1/4 cup water
• 1 envelope unflavored gelatin
• 2 large eggs
• 1 cup sugar, or
• 5 teaspoons freshly grated lemon zest, (from 3 large or 4-5 small lemons, scrubbed)
• 2/3 cup lemon juice
• 1/2 cup whipping cream
• 2 tablespoon dried egg whites, such as Just Whites (see Ingredient note), reconstituted according to package directions (equivalent to 3 egg whites)
• 1/4 teaspoon cream of tartar

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Cooking Directions

Step 1

Have a large bowl of ice water ready for Step 2. Place a small bowl and beaters or a whisk in the freezer to chill for Step 3.

Step 2

Place 1/4 cup water in a small bowl; sprinkle in gelatin and stir to blend. Set aside to soften. Whisk eggs, 1/2 cup sugar (or Splenda), zest and lemon juice in a medium nonreactive saucepan. Place over low heat and cook, whisking constantly, until the mixture thickens slightly and an instant-read thermometer registers 160°F, 8 to 12 minutes. Remove from heat. Add the softened gelatin; whisk until blended. Transfer to a large bowl. Set the bowl over the bowl of ice water and stir gently with a rubber spatula just until the mixture starts to thicken slightly, 3 to 5 minutes. Remove from the ice bath and set aside, but stir occasionally.

Step 3

Whip cream in the chilled bowl until soft peaks form.

Step 4

Place reconstituted egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar (or Splenda), beating until the meringue is stiff and glossy.

Step 5

Whisk one-fourth of the meringue into the cooled lemon mixture. Fold in the remaining meringue with a whisk. Fold in the whipped cream with a rubber spatula. Divide the mixture among eight 2/3- to 3/4-cup dessert dishes or wineglasses. Cover and refrigerate until set, about 2 hours.