• 1 tsp. (5 mL) unflavoured gelatine
• 2 tsp. (10 mL) cold water
• 3 egg yolks
• 2 whole eggs
• 1/2 cup (125 mL) sugar
• 1/2 cup (125 mL) lemon juice
• 3 Tbsp. (45 mL) butter*
• 1 baked pie shell
• Candied lemon rind as needed

1. Mix gelatin and cold water and let stand. Set aside.
2. In a small saucepan, whisk yolks, whole eggs, sugar and lemon juice together.
3. Cook over low heat, stirring constantly. When bubbles break the surface, remove from heat and stir in margarine, 1 Tbsp. (15 mL) at a time. Heat gelatin in microwave about 10 sec. and add to mixture. Pour into crust. Cover and refrigerate at least 2 hrs.

Servings: 6
Suggestion: If desired, top with lemon peel and dollops of whipped cream before serving.