| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Desserts |
1 |
Pie |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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