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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 1 envelope Knox gelatine
- 1/4 c. cold water
- 3 egg yolks, slightly beaten
- 1/3 c. sugar
- 1/2 c. lemon juice
- 1/2 tsp. salt
- 1 tsp. grated lemon rind
- 3 egg whites, stiffly beaten
- 1/3 c. sugar
- 1 (9-inch) baked pastry shell or crumb crust
Method
- Soften gelatine in cold water.
- To the beaten egg yolks, add 1/3 cup sugar, lemon juice and salt.
- Cook in double boiler over hot, not boiling, water, stirring constantly until of custard consistency.
- Add softened gelatine and stir until dissolved.
- Add grated lemon rind.
- Chill until mixture is consistency of unbeaten egg whites.
- Fold in the stiffly beaten egg whites to which the remaining 1/3 cup sugar has been added. Pour into baked pastry shell or crumb crust.
- Chill until firm.
- Serve with whipped cream, if desired, and chopped walnut meats.
- Yields one (9-inch) pie.
