Crust:
1 c All purpose flour
1/4 c Sugar
1 tb Grated lemon peel
1/2 c Butter
1 Egg yolk; slightly beaten
1/2 ts Vanilla
1 ts Lemon juice
Filling:
4 Eggs; separated
1 c Sugar; divided
1/3 c Lemon juice
2 tb Grated lemon peel
1/2 ts Unflavored gelatin
1/4 ts Salt
Whipped cream
Lemon peel for garnish
Preheat oven to 400 F. For crust, combine flour, 1/4 C
sugar and 1 Tb. lemon peel in medium bowl. Cut in butter
until misxture resembles coarse crumbs. Stir in egg yolk,
vanilla and 1 tsp. lemon juice. Press evenly in 9 inch pie
plate; Trim and flute edge. Prick dough and line with foil.
Fill with dried beans, uncooked rice or pie weights and
bake 10 minutes. Remove foil lining and beans (etc.); cool
completely on wire rack.
For filling:
Beat 4 egg yolks in small bowl; Combine with 1/2 C sugar,
1/3 C lemon juice, 2 Tbs. lemon peel and the gelatin in top
of double boiler; Cook over boiling water 5 minutes or
until thichened, stirring constantly; Remove from heat;
Beat egg whites and salt in large bowl until soft peaks
form. Gradually add remaining 1/2 C sugar, beating until
stiff and glossy; Fold egg white mixture into lemon
mixture; Pour into cooled crust. Refrigerate until set;
Garnish with whipped cream and lemon peel.JM.
