Kentucky Bourbon Pie

• 4 tsp. gelatin
• 2 tbsp. cold water
• ¼ cup sugar
• 7 large egg yolks
• 3 tbsp. boiling water
• grated zest of 1 lemon
• 3 tbsp. fresh lemon juice
• ½ cup best-quality Kentucky Bourbon
• 1 ½ cups heavy or whipping cream
• 4 large egg whites
• 1 tsp. pure vanilla extract
• 1 10-inch pie shell, baked

In a heavy saucepan, combine ½ cup of the sugar with the egg yolks and beat until the mixture is pale yellow and smooth. Place the pan over medium heat and heat thoroughly; do not allow mixture to boil. Remove from heat.

Stir the boiling water into the softened gelatin and mix thoroughly. Add the gelatin to the egg mixture, along with lemon zest and juice. Add Bourbon and mix well.

In a chilled bowl, whip the cream until stiff. Set aside one quarter of whipped cream and fold the rest into the egg mixture.

In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining ¼ cup of sugar, beating until the whites form a stiff meringue. Fold them gently into the egg mixture. Stir in the vanilla.