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Recipe Summary

prep:
1 hr
chill:
8 hrs
total:
9 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve gelatin in boiling water. Stir in sugar until dissolved. Add lemon peel and juice; stir until combined. Cover; chill until lemon mixture is the consistency of unbeaten egg whites.

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  • In a medium bowl, beat cream until soft peaks form (tips curl). Fold whipped cream and Rosy Rhubarb Sauce into lemon mixture. Chill until mixture mounds. Pile into Baked Pastry Shell. Cover and chill in the refrigerator for 8 hours or until firm. Makes 10 to 12 servings.

Nutrition Facts

374 calories; fat 16g; cholesterol 33mg; saturated fat 7g; carbohydrates 57g; mono fat 6g; poly fat 2g; insoluble fiber 2g; sugars 42g; protein 3g; vitamin a 437.3IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 103mg; potassium 250mg; calcium 80.8mg; iron 0.9mg.
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