| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pie | 6 | Servings | |
INGREDIENTS
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | Water |
| 4 | Eggs; separated | |
| 1 | c | Sugar |
| 1/2 | c | Lemon juice |
| 1/2 | ts | Salt |
| 1 | ts | Grated lemon rind |
| 1 | (9-inch) pastry or crumb shell; baked | |
| Whipped cream |
INSTRUCTIONS
Soften gelatin in cold water. To slightly beaten egg yolks, add 1/2 cup sugar, lemon juice and salt. Cook in double boiler over hot, not boiling, water, stirring constantly until a custard consistency is formed. Add softened gelatin and stir until dissolved. Cool; add stiffly beaten egg whites to which a 1/2 cup of sugar has been added. Fold into the custard mixture. Turn into crust and chill until firm. Top with whipped cream. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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