| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 3 |
tb |
Sugar |
| 1 1/3 |
c |
Flour |
| 1/4 |
c |
Frozen orange juice |
| 1 |
tb |
Unflavored gelatin |
| 3 |
|
Eggs; separated |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Cream of tartar |
| 1/4 |
c |
Frozen orange juice |
| 1 |
ts |
Vanilla |
| 1 |
pk |
(8 oz.) cream cheese |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
FILLING
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA
Soften butter with sugar. Add flour mix until dough forms. Reserve 1/3 cup
crumbs. Press remaining mixture over bottom and sides of 7-8 inch pie pan.
Bake 350. for 10-12 minutes or until golden brown. Bake crumbs on small
dish 7-10 minutes or until golden.
FILLING: Combine 1/4 cup orange juice and gelatin in top of double boiler.
Add egg whites, 1/2 cup sugar, cream of tartar. Cook over boiling water.
Beat constantly with electric beater until soft peaks form. Set aside.
Combine in medium saucepan 1/4 cup orange juice, 3 egg yolks, 1/2 cup
sugar, and vanilla. Beat with electric beater until light. Cook, stirring
constantly, until smooth and thick. Remove from heat. Add cream cheese.
Beat until smooth. Fold into gelatin-egg white mixture.
Chill 30 minutes. Beat whipping cream until thick. Fold into gelatin
mixture. Spoon into baked shell. Sprinkle with crumbs. Chill 2 hours.
Serve.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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