| 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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