Lemon Mousse Pie

1 (.25 ounce) package unflavored gelatin

½ cup lemon juice

¼ cup cold water

1 (9 inch) pie shell, baked

1 teaspoon grated lemon zest

1 (8 ounce) package cream cheese, room temperature

1 cup confectioners sugar

1 cup heavy whipping cream, whipped

In a saucepan, combine gelatin, lemon juice and water. Let stand for 5 minutes to soften.

Cook and stir gelatin mixture over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside.

In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes until thick.

Fold whipped cream into cream cheese mixture. Spoon filling into baked pie crust. Refrigerate 4 hours or until firm.