Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pack | (3-ounce) lemon-flavored gelatin |
1 cup | Boiling water |
½ cup | Sugar |
2 teaspoons | Finely shredded lemon peel |
3 tablespoons | Lemon juice |
1 cup | Whipping cream |
2 cups | Rosy Rhubarb Sauce (recipe above) |
1 \N | Baked piecrust, 9-10 inch |
Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites.
In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns <pburns1@...> on Mar 20, 1997