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 is melted. (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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
Yields
1 Pie