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Light and airy...
a great summer treat...
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1
Tbs |
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unflavored gelatin |
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½
cup |
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cold
water |
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4
large |
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eggs, separated |
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1
cup |
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granulated sugar, divided |
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½
cup |
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fresh lemon juice |
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½
tsp |
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salt |
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1
Tbs |
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fresh grated lemon peel |
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1
graham |
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cracker pie crust |
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whipped cream |
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1 |
Soften
gelatin in water for 5 minutes. |
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2 |
Beat egg
yolks and add ½ cup sugar, lemon juice and salt.
Cook over boiling water until custard
consistency. Add grated peel and softened
gelatin and stir thoroughly. Cool. |
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3 |
In separate
bowl, combine egg whites and ½ cup sugar and
beat to stiff-peak stage. |
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4 |
When custard
mixture begins to thicken, fold in egg whites.
Pour into crumb crust and chill. Spread with
whipped cream. |
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