1. Place egg whites and sugar in the bowl of an electric mixer; using the mixer's whisk attachment beat on high until stiff peaks form.
2. Transfer beaten egg white mixture to a medium mixing bowl; set aside.
3. Add heavy cream to the mixer bowl; beat until until stiff peaks form.
4. Fold whipped cream and into egg mixture along with ¼ cup lemon juice and zest.
5. Pour mixture into crust; refrigerate for 6-8 hrs. or overnight.
6. In a small saucepan, combine jam with remaining 2 tbsp. lemon juice and water; heat until syrupy.
7. Let sauce cool before drizzling over pie.

Find It!

• Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.

Recipe courtesy of Stonewall Kitchen.