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Lemon Velvet Pie by Vernalisa

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  • Lemon Velvet Pie by Vernalisa

    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
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