Yield 12 Number Of Ingredients 9 Steps:
Soften gelatin in water 5 minutes. Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool. When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard. Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
Time 3h Yield 1 9 inch pie Number Of Ingredients 13 Steps:
Combine corn flake crumbs, margarine and 2 T. sugar in 9inch pie pan; mix well. With back of Tablespoon press evenly and firmly around sides and in bottom of pie pan to form crust. Chill. Mix gelatin, 1/2 cup sugar and salt in medium saucepan. Add egg yolks, lemon and orange juice and water in mixing bowl; Beat until smooth. Stir into gelatin mixture. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in grated lemon and orange peels. Chill, stirring occasionally, until mixture mounds slightly whendropped from a spoon. Place egg whites in mixing bowl; beat until foamy. Gradually add the 1/3 cup sugar, beating until still. Fold into gelatin mixture. Pile into crust. Chill until firm. Just before serving, spread whipped topping on pie. Garnish with fresh orange slices and mint leaves.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths.
Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside. Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely. Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely. Transfer gelatin-egg yolk mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes. Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight.
