Yield: 1 Pie
| Measure | Ingredient |
|---|---|
| 1 \N | Envelope unflavored gelatine |
| ½ cup | Cold water |
| 4 \N | Eggs; separated |
| 1 cup | C and H Granulated Sugar |
| 2 teaspoons | Grated lemon peel |
| ½ cup | Lemon juice |
| ¼ teaspoon | Salt |
| 1 \N | Baked 9\" crumb crust OR- pastry shell |
| \N \N | Sweetened Whipped Cream |
In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining ½ cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, ½ cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias