Yield: 8 servings
|½ cup||Lemon Juice|
|¼ cup||Orange Juice|
|⅔ cup||Sugar -- plus 1 Tbs|
|1 \N||Env Gelatin, Unflavored|
|½ cup||Cold Water|
|3 \N||Eggs -- separated|
|1 \N||9 Inch Pie Shell -- baked|
|1½ cup||Heavy Cream -- whipped|
|\N \N||Grated Nutmeg|
Mix juices and ⅔ cup sugar in a saucepan and bring to a boil.
Dissolve gelatin in the cold water and blend into juice mixture.
Lower heat, cook for 3 mins, then add beaten yolks, stirring vigorously. Reheat entire mixture to the boiling point and strain into a bowl. Let it cool down a bit, then chill. When mixture begins to set, beat egg whites with remaining 1 Tbs sugar until stiff. Fold into gelatin mixture, pour into cooked pie shell, and refrigerate.
When ready to serve, cover with whipped cream and sprinkle with nutmeg.
Yield: 8 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking