Sugar-Free Lemon Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
2 1/2 c. water
2 eggs
1/4 tsp. salt
9 pkg. Equal
grated peel of 1 lemon
juice of 1 lemon
1 rounded tsp. cornstarch

Preparation

Soften gelatin in 1/2 cup of hot water.
Combine slightly beaten eggs, 1 3/4 cups water, salt, lemon peel and lemon juice in top of double boiler.
Mix cornstarch with 1/4 cup water.
When mixture begins to cook, add gelatin mixture and cornstarch mixture.
Cook until mixture coats spoon, stirring often.
Cool. When cool but not congealed, add Equal.
Set in refrigerator. When mixture starts to set, pour into baked pie shell.
Cool in refrigerator overnight.
Cover with Cool Whip.