Raspberry lemon pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Graham cracker pie crust | |
| 1 | Envelope unflavoured gelatin | |
| ¾ | cup | Sugar |
| 4 | Eggs, separated | |
| ½ | cup | Lemon juice |
| Teaspoon grated lemon peel | ||
| 2 | To 3 drops yellow food colouring | |
| ½ | pint | Red raspberries |
Directions
lemon slices
In saucepan, mix unflavoured gelatin with ½ cup sugar. Blend in egg yolks that have been beaten with lemon juice and ½ cup water. Let stand for one minute. Heat, stirring constantly while gelatin dissolves. Add lemon peel and food colouring then chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until foamy, add remaining ¼ cup sugar and beat until stiff but not dry. Fold into gelatin mixture. Spoon into crust and garnish with raspberries and lemon slices if desired. Chill 3 to 4 hours.
From The Budget June 19 th 1991