| 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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