Desserts:
Sky-High
Lemon Icebox Pie
from
Little
Rock Cooks...
Recipes
Handed Down from Generation to Generation
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
TO
PREPARE:
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
Copyright 1972 The Junior
League of Little Rock, Inc. All rights reserved.
To purchase copies of Little
Rock Cooks, call the Junior League of Little Rock at (501)
666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.
The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each
additional book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website.
The Junior League of Little
Rock, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women, and improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. Proceeds from the sale
of Little Rock Cooks support
the projects and programs of the Junior League of Little Rock, Inc.
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