Sky-High Lemon Icebox Pie 16-07-15

 
Sky-High Lemon Icebox Pie

Ingredients:

9-inch pie shell, baked
4 egg yolks
2/3 cup sugar
Pinch of salt
4 Tablespoons lemon juice (more for tart flavor)
Grated rind of 2 lemons
3/4 Tablespoon unflavored gelatin
1/3 cup cold water
4 egg whites
2/3 cup sugar
1/2 pint cream, whipped
Lemon slivers

Directions:

Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes.  Let mixture cool.  Beat egg whites until stiff; slowly add 2/3 cup sugar.  Beat until creamy.  Fold egg whites into cooled lemon mixture.  Place in baked pie shell, sky-high; chill at least 6 hours or overnight.  Top with whipped cream.  Garnish with lemon slivers.

Serves: 8