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Recipe Summary

prep:
1 hr 15 mins
chill:
4 hrs
total:
5 hrs 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For filling, in a small bowl, sprinkle gelatin over cold water and set aside. In a heavy, medium saucepan, whisk together egg yolks, the 1 cup sugar, the lemon peel, lemon juice, and salt. Cook and stir over medium heat until mixture is slightly thickened and bubbly. (Mixture may look curdled at first, but it becomes smooth as it cooks.) Remove from the heat. Stir in the gelatin until dissolved. Cover and cool to room temperature.

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  • In a large mixing bowl, combine the warm water and dried egg whites, stirring until egg whites are nearly dissolved. Beat with electric mixer until soft peaks form (tips curl).

  • Gradually add the 3/4 cup sugar, beating until stiff peaks form. Fold cooled egg yolk mixture into beaten egg whites. Chill until mixture mounds, gently stirring occasionally. Pile into the baked pie shell. Cover and chill for at least 4 hours.

  • Serve with whipped cream, if you like. Makes 8 servings.

*

Look for the dried egg whites where baking supplies are sold, such as craft stores or supermarkets.

Nutrition Facts

379 calories; fat 14g; cholesterol 213mg; carbohydrates 59g; sodium 106mg.
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