Cookaholics Bulletin Board

My darling wife loves this and I haven't a clue (as usual) - can you point me in the right direction?????

I make it all the time - my grandmother's recipe. I'll get right back to you.

1 cup sugar, divided
1 envelope gelatin
1/2 tsp salt
4 eggs, separated
1/2 cup fresh lemon juice (about 3 large lemons)
1/2 cup water
1 tbsp lemon zest, finely chopped
1/2 cup heavy whipping cream
1 pinch cream of tartar
1 pie shell, baked and cooled

Chill a small bowl and whisk in the freezer for the cream.

In a small saucepan, combine 1/2 cup of the sugar with the salt & gelatin.
Whisk the egg yolks with the lemon juice and water. Whisk it into the sugar mixture.
Stir over medium heat until the curd comes to a boil and thickens.
Stir in the zest.
Pour into a bowl and set over ice to cool, stirring constantly.
Chill until partially set, but still pourable. Use a whisk to eliminate any large lumps.
Beat the egg whites and cream of tartar to soft peaks.
Add the remaining 1/2 cup of sugar and continue beating to stiff, glossy peaks.
In the chilled bowl, whip the cream.
Stir the curd with a whisk to loosen it just a bit. Fold in a spoonful of the cream & the meringue into the curd to lighten it.
Fold everything together.
Quickly pile the filling into the cooled pie shell, and chill for several hours or overnight.

Looks wonderful!

Amy

You are one wonderful & DANGEROUS woman!!
THANX

Oh Yes! "Danger is my middle name."

You should see what I do with chocolate, maple syrup & nuts.

Oh my...I can't wait to see wino's response to this.

The recipe looks really good. As previously posted, I tend to harvest a lot of Meyer lemons, and this will be yet another great way to use them (in addition to the limoncello in my cupboard).