Ingredients
0.25ozunflavored gelatin,(1 package)
½cuplemon juice
¼cupcold water
1pie shell,(9-inch), baked
1tsplemon zest,grated
8ozcream cheese,(1 package), room temperature
1cupconfectioner’s sugar
1cupheavy whipping cream,whipped
Preparation
In a saucepan, combine the gelatin, lemon juice and water. Let stand for 5 minutes to soften.
Cook and stir the gelatin mixture over medium heat until dissolved. Remove from heat and stir in the grated lemon zest. Set aside.
In a large bowl, combine the cream cheese and sugar. Beat until smooth. Blend in the gelatin mixture.
Refrigerate 15 minutes until thick.
Fold the whipped cream into the cream cheese mixture. Spoon the filling into the baked pie crust.
Refrigerate 4 hours or until firm.
Serve and enjoy.
