Cut each of the
in half, and carefully juice them without tearing the peel.
Hollow out each half, taking care not to puncture the peel. Place the halves in a muffin pan to help keep them stabilized while setting.
Sugar-Free Lemon Gelatin (1 pckg)
according to the package's directions, except in place of the cup of cold water, substitute
Lemon Meringue Vodka (3/4 cup)
Water (1/4 cup)
Transfer to something with a pouring spout (such as a liquid measuring cup) to make for easier filling. Fill each lemon half and refrigerate for several hours or overnight.
Once the jello is completely set, use a sharp knife to slice into wedges and serve.