Raspberry Lemon Pie

  • on January 30, 2007
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Ingrients & Directions

1 Graham cracker pie crust
1 Envelope unflavoured gelatin
3/4 c Sugar
4 Eggs, separated
1/2 c Lemon juice
Teaspoon grated lemon peel
2 To 3 drops yellow food
1/2 pt Red raspberries

lemon slices

In saucepan, mix unflavoured gelatin with 1/2 cup sugar. Blend in egg
yolks that have been beaten with lemon juice and 1/2 cup water. Let
stand for one minute. Heat, stirring constantly while gelatin
dissolves. Add lemon peel and food colouring then chill, stirring
occasionally, until mixture mounds slightly when dropped from a
spoon. Beat egg whites until foamy, add remaining 1/4 cup sugar and
beat until stiff but not dry. Fold into gelatin mixture. Spoon into
crust and garnish with raspberries and lemon slices if desired. Chill
3 to 4 hours.

From The Budget June 19 th 1991

6 servings

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