| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/4 |
t |
Salt |
| 1/4 |
c |
Shortening |
| 1/4 |
c |
Butter |
| 2 |
T |
Cold water |
| 1 |
|
Envelope unflavored gelatin |
| 1 |
T |
Lemon juice |
| 4 |
|
Eggs, separated |
| 1 |
c |
Guava juice |
| 3/4 |
c |
Sugar |
| 3 |
|
Red food color, more or less |
| 1/8 |
t |
Cream of tartar |
|
|
Sweetened whipped cream |
|
|
Guava slices |
INSTRUCTIONS
Date: Sat, 20 Apr 1996 10:07:56 -7 From: arlenes@holly.ColoState.EDU
Combine flour and salt. Cut in shortening and butter until lumps are
pea-size. Add water and stir until mixture is moistened. Press into
ball and chill 45 minutes. Roll out on floured board with well-floured
or stockinette-covered rolling pin. Carefully transfer pastry to
9-inch pie plate. Pierce all over with fork. Bake at 400F 15 minutes.
Cool. Meanwhile, to make filling, soften gelatin in lemon juice. Set
aside. Combine egg yolks, guava juice and 1/2 cup sugar. Add a few
drops red food color. Cook and stir over medium heat until mixture
thickens. Add gelatin mixture and stir until melted. Cool mixture
until it reaches consistency of unbeaten egg whites. Beat egg whites
and cream of tartar together until soft peaks form. Gradually add 1/4
cup sugar and beat until stiff peaks form. Fold in gelatin mixture and
pour into baked pastry shell. Chill. Top with sweetened whipped cream
and garnish with guava slices. Makes 6 to 8 servings Created by: Coco
Palms Resort, Kauai, Hawaii (C) 1992 The Los Angeles Times
MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES
DIGEST V3 #112 From the MealMaster recipe list. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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