In a measuring cup add ¾ cup of water and then enough ice to make it 1 cup.

Put the Lemon Gelatin Powder into a large bowl.

In a small pot bring the 2/3 cup of water to a boil.

Once boiling add ¾ of the Lemon Zest to the water, stir and add to the Lemon Gelatin Powder. Stir for at least 1 minute to ensure the Gelatin is dissolved.

Add the cold water. Stir until the mixture starts to thicken.

Starting with a spatula fold in the cool whip into the Gelatin. Once combined use a whisk to ensure it is completely smooth. Place in the refrigerator until it starts to set. Should still be just pourable, 10-15 minutes.

Place mixture into the pie crust, smooth out to the edges and garnish with remaining ¼ of the zest.

Refrigerate until set firm, 4-5 hours.

Optional, you may add the lemon’s juice that you zested for a little extra pucker. You can also give the pie a light sprinkle of coarse salt for a tangy sweet and salty taste.