Lemon Velvet Pie
Author/Submitted by: Servings: 6 Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/3
c
sugar 6
tb
cornstarch 1/2
t
salt 1 1/2
c
cold water 2
egg yolks 2
tb
butter 1/3
c
lemon juice 1
t
grated lemon rind 1
t
vanilla 1
tb
gelatin 1/4
c
cold water 1
c
light cream 2
egg whites,
beaten stiff
1
9"
baked pie shell 1
c
heavy cream,
whipped
Directions:
Combine sugar, cornstarch and salt in a 2 quart saucepan. Gradually
stir in 1 1/2 cups cold water. Cook over medium heat, stirring
constantly, until mixture thickens and mounds when dropped from a spoon.
Slightly beat egg yolks, using a fork. Stir a small amount of hot
mixture into egg yolks. Immediately pour back into remaining hot
mixture, blending thoroughly. Cook over low heat 2 more minutes,
stirring constantly. Remove from heat. Gently stir in butter, lemon
juice, lemon rind and vanilla. Remove 1 cup of the mixture; cool and
reserve.
Soften gelatin in 1/4 cup cold water for 5 minutes. Add gelatin
mixture to remaining hot mixture and stir until dissolved. Gradually
stir in light cream. Chill until it begins to thicken, fold in beaten
egg whites. Pour mixture into baked pie shell. Chill in refrigerator
for 15 minutes.
Carefully spread reserved 1 cup cooled mixture on top. Chill in
refrigerator until set. Decorate top with puffs of whipped cream.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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