Cushing Lemon Fluff Pie |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| CRUST: 1-1/3 cups quick rolled wheat, uncooked | 1/2 cup firmly packed brown sugar | 1/4 cup butter or margarine, melted |
| FILLING: 1 envelope unflavored gelatin | 4 eggs, separated | grated peel of ne lemon |
| 1/3 cup cold water | 2/3 cup sugar | 1/3 cup lemon juice |
| 1/8 tsp salt | ||
| 1 | FOR CRUST: Combine all ingredients; mix thoroughly. Press firmly on bottom and sides of 9-in pie pan. Set 8-in pie pan inside to hold crumbs in place. Bake at 375 F about 8 minutes. Remove inside pie plate; cool. |
| 2 | FOR FILLING: Soften gelatin in cold water. Beat egg yolks slightly; combine with 1/3 cup of the sugar, lemon peel and lemon juice in top of double boiler. COok over hot water, stirring constantly, until thickened. Stir in softened gelatin. Beat egg whites and salt until soft peaks form. Add remaining 1/3 cup sugar, 1 tbsp at a time, beating well after each addition. Beat until stiff and glossy; fold into gelatin mixture. Pour into crust; chill thoroughly. Let stand at room temperature about 10 minutes before cutting. |