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- 1 (1/4-ounce) envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup boiling-hot water
- 3/4 cup splenda
- 1 tablespoon grated lemon zest
- 1/3 cup fresh lemon juice
- 3 large egg whites at room temperature 30 minutes
Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes. Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.Use for this is on jellos,as a topper.