From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
TO PREPARE:
Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes. Let mixture cool. Beat egg whites until stiff; slowly add 2/3 cup sugar. Beat until creamy. Fold egg whites into cooled lemon mixture. Place in baked pie shell, sky-high; chill at least 6 hours or overnight. Top with whipped cream. Garnish with lemon slivers.
SERVES: 8
- 9-inch pie shell, baked
- 4 egg yolks
- 2/3 cup sugar
- Pinch of salt
- 4 Tablespoons lemon juice (more for tart flavor)
- Grated rind of 2 lemons
- 3/4 Tablespoon unflavored gelatin
- 1/3 cup cold water
- 4 egg whites
- 2/3 cup sugar
- 1/2 pint cream, whipped
- Lemon slivers
TO PREPARE:
Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes. Let mixture cool. Beat egg whites until stiff; slowly add 2/3 cup sugar. Beat until creamy. Fold egg whites into cooled lemon mixture. Place in baked pie shell, sky-high; chill at least 6 hours or overnight. Top with whipped cream. Garnish with lemon slivers.
SERVES: 8
