1 Envelope unflavored
Gelatine
1/2 c Cold water
4 Eggs — separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9″ crumb crust — OR-
Pastry shell
Sweetened Whipped Cream
In sauce pan soften gelatine in cold water. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly
until sugar is dissolved and gelatine ismelted. (About 5 minutes. )
Cool stirring occasionally until firm but not hard. In large mixing
bowl beat eggs with salt until foamy; gradually beat in remaining 1/2
cup sugar until stiff peaks form. Set aside. Beat thickened
gelatine mixture until light and fluffy. Gently fold in beaten egg
whites. Heap lightly into pie shell. Refrigerate 3 hours or longer
until firm. Top with sweetened whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart
glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Microwave on medium power (50%) 4 minutes stirring every
minute until sugar is dissolved and gelatine is melted. Precede {sic}
as directed in recipe.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Yields
1 Servings