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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.
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.
3. Whip cream in the chilled bowl until soft
peaks form.
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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.
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.
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