Preheat the oven to 375°F (190°C). On a floured surface, roll out the pie crust to a ¼ inch (6 mm) thick circle and line a 9-inch pie tin with it. Crimp and egg wash the edges, then line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then lift out the parchment and weights, lower the heat to 350°F (180°C) and bake until the bottom is done and the edges are golden, about another 10 minutes. Let cool. (for more info on How to Blind Bake click here)

In a small bowl, mix the gelatin with the water and set aside for 5 minutes to thicken.

In a small saucepan, whisk together egg yolks, ½ cup (4 oz/115 g) of sugar, lemon juice and zest. Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Lastly, whisk in the bloomed gelatin until dissolved. Immediately strain the custard through a sieve and let it cool to room temperature.

Place the egg whites in a medium bowl and using a handheld electric mixer, whip on medium-high speed until soft peaks, about 3 minutes. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue beating to stiff, glossy peaks, another 3-4 minutes.

Fold the meringue into the cooled lemon custard until just combined, then spread into the crust. Refrigerate for at least 4 hours to fully set before serving. Serve with a little whipped cream on the side. Store leftovers covered in the refrigerator for up to 2 days.