4 lemons - halved, seeded and squeezed
1 package instant lemon pudding mix
2 cups white sugar
1 (3.5 ounce) package instant lemonade concentrate
Combine lemons and lemon zest in a glass jar; seal and shake well. Place lemon flesh into gelatin and refrigerate for 8 hours or overnight.
Stir lemon pie into lemon gelatin in the refrigerator. Adjust amount of lemon juice, if necessary, to achieve consistency desired by lemon. Refrigerate lemon pie at least 4 hours before serving.