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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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I love lemon, this is a really good pie, I like to make in summer. If you are using a store bought graham cracker crust, the filling is enough for 2 pies. Prep time does not include chilling time. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup cold water |
4 eggs, separated |
1 cup sugar |
1 1/2 teaspoons grated lemon rind |
1/2 cup lemon juice |
1/8 teaspoon salt |
1/2 cup sugar |
1/2 cup whipping cream, whipped |
1 (9 inch) graham cracker crust |
lemon slice (optional) |
Directions:
1. Soften gelatin in cold water; set aside.
2. Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
3. Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.
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