Lemon supreme chiffon
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Graham crackers; crushed | |
| ¼ | cup | Butter; melted |
| ¼ | cup | Sugar |
| Juice of 2 lemons | ||
| 6 | Eggs; separated | |
| ⅔ | cup | Sugar |
| 1 | large | Lemon Jello |
| 2 | cups | Water; boiling |
| 1 | cup | Whipping cream |
| 3 | tablespoons | Sugar |
Directions
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.