| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 2 |
pk |
Gelatin,unflavored |
| 1/2 |
c |
Water,cold |
| 3 |
|
Eggs,separated |
| 1 |
c |
Sugar |
| 1/2 |
c |
Milk |
| 1 |
ds |
Salt |
| 2 |
ts |
Lemon rind,grated |
| 3 |
tb |
Lemon juice |
| 4 |
c |
Cottage cheese |
| 1 |
c |
Cream |
| 2 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Melted butter |
| 2 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Butter |
| 1 |
ts |
Lemon rind,grated |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
GRAHAM CRACKER CRUSTS
LEMON TOPPING
1. Sprinkle gelatin over cold water and allow to stand until softened.
Combine egg yolks, sugar, milk, and salt in top half of a double boiler and
cook over shimmering water, stirring frequently until custard thickens and
coats the spoon.
2. Place lemon rind, lemon juice, and cottage cheese in container of
electric blender and blend until smooth. Combine with cooled custard and
blend well. Chill until mixture begins to thicken.
3. Beat egg whites and cream separately until stiff; fold into cottage
cheese mixture. Pour into 2 Graham Cracker Crusts and chill until firm.
Spread with lemon custard topping before serving.
*** GRAHAM CRACKER CRUSTS ***
1. Preheat oven to 300'F.
2. Combine all ingredients in a large bowl. Press mixture evenly across
bottom and sides of 2 8-9" pie pans and bake in preheated oven for 5-10
minutes. Chill well before filling.
*** LEMON TOPPING FOR CHEESE CAKE ***
Combine egg yolks, sugar, butter rind, and lemon juice in top half of a
double boiler. Cook over simmering water until quite thick, then cool
slightly. Mix cornstarch with water and stir into lemon mixture. Cool
before spreading on cheese cakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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