Yield: 12 servings
Measure | Ingredient |
---|---|
24 \N | Graham crackers; crushed |
¼ cup | Butter; melted |
¼ cup | Sugar |
\N \N | Juice of 2 lemons |
6 \N | Eggs; separated |
⅔ cup | Sugar |
1 large | Lemon Jello |
2 cups | Water; boiling |
1 cup | Whipping cream |
3 tablespoons | Sugar |
Mix graham cracker crumbs with the butter and ¼ c sugar. Spread half of this mixture on bottom of a 9x13" loaf pan. Mix the Jello, water and lemon juice. Chill until partially set. Beat egg whites stiffly and add the ⅔ c sugar. Set aside. Beat egg yolk and add to Jello mixture, mixing throughly. Fold in beaten egg whites. Pour over crumb mixture in pan. Whip the cream, adding 3 T sugar gradually.
Spread over Jello mixture. Top with remaining crumb mixture.
Refrigerate serveral hours before serving.