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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A luscious dessert. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 eggs, separated |
1 lemon, juice of (grate rind and reserve) |
1 cup sugar |
3 tablespoons lemon gelatin or 1 tablespoon gelatin powder |
1/2 cup water |
1/2 pint heavy cream |
vanilla wafer, crushed |
Directions:
1. Beat egg yolks; add lemon juice, rind and 1/2 cup sugar and cook in a double boiler until it thickens.
2. Dissolve the lemon gelatin in 1/2 cup hot water or soften the granulated gelatin in 1/4 cup cold water for five minutes, then dissolve in 1/4 cup boiling water.
3. Add dissolved gelatin to first mixture as soon as it has cooked until thickened.; mix well and cool until it begins to congeal.
4. Lightly butter an 8 square pan and coat bottom and sides with vanilla wafer crumbs.
5. Beat with an whisk.
6. Whip the cream until soft peaks form.
7. Beat egg whites until frothy and add remaining 1/2 cup sugar a tablespoon at a time, beating well between additions.
8. Fold carefully into gelatin mixture along with the whipped cream.
9. Pour into prepared pan and cover with a light sprinkling of the crumbs.
10. Chill until firm.
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