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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 envelope unflavored gelatin |
1/4 cup cold water |
4 eggs, separated |
1 3/4 cups sugar, divided |
1 tablespoon lemon rind |
3/4 cup fresh lemon juice |
1/8 teaspoon salt |
1 (9-inch) graham cracker piecrust |
whipped cream (optional) |
lemon slices (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 and 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. Stir well. Cool.
3. Beat egg whites (at room temperature) until foamy; gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form.
4. Fold egg whites into lemon mixture; pour into piecrust. Chill. Garnish with whipped cream and lemon, if desired.
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