Categories: Cake/Pies/Pastry
Ingredients
- 1 envelope knox gelatin
- 1/4 C cold water
- 3 eggs, separated
- 2/3 C sugar
- 1/2 C lemon juice
- 1/2 t salt
- 1 t grated lemon peel
- 9 inch crust, regular or graham cracker-baked
Directions
-
Soften gelatin in cold water
-
To slightly beaten egg yolks, add 1/3 C sugar lemon juice and salt in double boiler cook egg and sugar mixture over hot, not boiling water, stirring constantly until of a custard consistency.
-
Add to custard gelatin and stir until dissolved. Add grated lemon rind. Cool
-
When thickens to the consistency of unbeaten egg white, fold in stiffly boaten egg whites to which remaining 1/3 C sugar has been added.
-
turn into baked pastry shell or crumb crust and chill until firm
-
serve with whipped cream or chopped walnuts