1 Envelope unflavored gelatin
1/4 c Water
4 Eggs; separated
1 c Sugar
1/2 c Lemon juice
1/2 ts Salt
1 ts Grated lemon rind
1 (9-inch) pastry or crumb
-shell; baked
Whipped cream
Soften gelatin in cold water. To slightly beaten egg yolks, add 1/2 cup
sugar, lemon juice and salt. Cook in double boiler over hot, not boiling,
water, stirring constantly until a custard consistency is formed. Add
softened gelatin and stir until dissolved. Cool; add stiffly beaten egg
whites to which a 1/2 cup of sugar has been added. Fold into the custard
mixture. Turn into crust and chill until firm. Top with whipped cream.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings