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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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An old recipe that I eventually would like to whip up! I think I am going to use a graham cracker crust, and decorate it up a bit by putting little globs of canned whipped cream on each piece, decorated with blueberries and candied lemon rinds, as indicated in the picture. Ingredients:
1 9-inch pie crust, baked according to directions on package (or graham cracker crust) |
1 pkg. unflavored gelatin |
3/4 cup sugar |
4 large eggs, separated |
1/2 cup water |
1/2 cup lemon juice |
1 t. grated lemon peel |
2-3 drops yellow food coloring |
whipped topping ** optional |
blueberries, whole ** optional |
candied lemon rind ** optional |
Directions:
1. Mix gelatin with 1/2/ cup sugar in saucepan.
2. Blend in egg yolks beaten with water and lemon juice. Sit for 1 minute. Stir constantly while heating until gelatin dissolves.
3. Add lemon peel and food coloring.
4. Chill, stirring occasionally, until ingredients mound slightly when dropped from spoon.
5. Beat egg whites until foamy; add remaining 1/4 cup sugar and beat until stiff, but not dry. fold into gelatin mixture. Spoon into crust.
6. Decorate as desired with whipped cream, blueberries, and rind
7. Chill 3 to 4 hours.
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