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VernaAlisa
Posted March 21, 2006 06:03 AM
Lemon Velvet Pie
1/3 cup sugar
6 tbl cornstarch
1/2 tsp salt
11/2 cup cold water
2 x egg yolks
2 tbl butter
1/3 cup lemon juice
1 tsp grated lemon rind
1 tsp vanilla
1 tbl gelatin
1/4 cup cold water
1 cup light cream
2 x egg whites beaten stiff
1 x 9" baked pie shell
1 cup heavy cream whipped
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
Posted March 21, 2006 06:03 AM
Lemon Velvet Pie
1/3 cup sugar
6 tbl cornstarch
1/2 tsp salt
11/2 cup cold water
2 x egg yolks
2 tbl butter
1/3 cup lemon juice
1 tsp grated lemon rind
1 tsp vanilla
1 tbl gelatin
1/4 cup cold water
1 cup light cream
2 x egg whites beaten stiff
1 x 9" baked pie shell
1 cup heavy cream whipped
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