| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (3-ounce) lemon-flavored gelatin |
| 1 | c | Boiling water |
| 1/2 | c | Sugar |
| 2 | ts | Finely shredded lemon peel |
| 3 | tb | Lemon juice |
| 1 | c | Whipping cream |
| 2 | c | Rosy Rhubarb Sauce (recipe above) |
| 1 | Baked piecrust, 9-10 inch |
INSTRUCTIONS
Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites. In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns <pburns1@JUNO.COM> on Mar 20, 1997
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