Step 1

Zest and juicy lemon. Set aside

Step 2

Prepare jello using 2/3 cup of hot water and 1 cup of ice cold water. Stir until Jello is dissolved and starts to thicken. Add in 2 tablespoons of lemon juice and 1/4 teaspoon of zest to jello. Gently fold in 1 container of Cool Whip and blend until mixture is smooth. Pour into pie crust. Cover and chill for 2 hours.**Set aside leftover zest for pie topping.

Step 3

When pie is set, removed cover and top with additional Cool Whip and remaining zest. Serve immediately.