Lemon pie
- 1 cup sugar
- ⅓ cup cold water
- 4 egg whites
- 1 ½ teaspoon gelatin
- 1 baked cream cheese crust
- Grated rind of 1 lemon
- juice of 1 lemon
- 4 egg yolks, well beaten
- whipped cream
Combine ½ half the sugar with lemon rind, juice, and egg yolks. Cook slowly until sugar is dissolved. stirring frequently. Soften gelatin in cold water and stir into first mixture. Cook 1 minute and cool. Fold in egg whites, beaten with remaining sugar until they stand in peaks. Pour into crust and chill 3 hours. Top with whipped cream. To make crust, cut into ¾ cups of pastry flour 2 packages (6oz) cream cheese and ½ cup butter. Blend in 1 tablespoon cold water and chill 3 or four hours. Roll very thin, fit into pan and bake in very hot oven (450ºF) until lightly browned, about 10 minutes.
Lemon pie
- 1 cup sugar
- 4 tablespoon flour
- 2 eggs
- 1 cup boiling water
- 1 teaspoon butter
- juice of 1 lemon
- grated rind of ½ lemon
Make pie crust as usual and bake in oven (450ºF).