1 Pie (¼ pie)
Ingredients (filling):
1 tablespoon (3/4 teaspoon) unflavored gelatin
½ cup (2 tablespoons) sugar
½ teaspoon (1/8) salt
4 eggs (1), separated
1/3 cup (4 teaspoons) lemon juice
2/3 cups (8 teaspoons) water
1 teaspoon (¼) grated lemon peel
½ cup (2 tablespoons) sugar
½ cup (2 tablespoons) whipping cream, whipped
In saucepan, mix gelatin, sugar & salt.
Beat together egg yolks, lemon juice & water, and add to gelatin.
Cook & stir over medium heat, just until mixture comes to boiling.
Remove from heat & strain; stir in lemon peel.
Chill, stirring occasionally until partially set.
Beat egg whites until soft peaks form.
Gradually add sugar, beating until stiff peaks form & sugar has dissolved.
Fold in gelatin mixture; fold in whipped cream.
Pile in baked & cooled 9” pastry shell & chill until firm.
Garnish with extra dollops of whipped cream & sprigs of fresh mint.
Ingredients (crust):
1 1/3 cups (5 1/3 tablespoons) quick rolled oats
½ cup (2 tablespoons) brown sugar, packed
¼ cup (1 tablespoon) butter, melted
Mix ingredients & press onto bottom & sides of 9” pie pan.
Set 8” pie pan inside to hold crumbs in place.
Bake at 375° for 8 minutes (no longer — do not brown).
Remove 8” plate; cool.