Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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