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Instructions |
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Add 1/2 c. sugar, lemon juice, and salt to beaten egg yolks and cook in double boiler until the consistency of custard.
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Pour cold water into small bowl and sprinkle gelatin on top. Add to hot custard and stir until dissolved. Add lemon rind; cool.
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When mixture begins to thicken, fold in stiffly beaten egg whites to which the other half of the sugar has been added.
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Fill a baked shell or graham cracker crust and chill. Serve with a topping of whippped cream sprinkled with chopped nuts.
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Originally Submitted
12/27/2009
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