Sprinkle gelatin on 1/2 cup water. Allow to sit for 5 minutes.
2
In a separate bowl, combine egg yolks, sugar, lemon zest, salt and 1/4 cup of lemon juice. Microwave at medium power for 5 to 8 minutes until mixture comes to a boil, stirring every 2 minutes.
3
Add the gelatin and Splenda to the egg yolk mixture and mix well.
4
Refrigerate until slightly thickened.
5
Beat the egg whites with the powdered milk and ice water and 1 tbsp lemon juice until stiff.
6
Carefully fold the thickened gelatin mixture into the egg white mixture. Pour into crust.
