Mary korman's icebox pudding

6 Servings

Ingredients

Quantity Ingredient
½ cup Graham cracker crumbs
⅓ Lemon juice
⅓ cup Orange juice
1 Envelope unflavored gelatin
3 Eggs, separated
1 cup Granulated sugar
½ teaspoon Grated lemon rind
1 cup Whipping cream

Directions

Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove from hot water and set aside to cool but not to set. Meanwhile, in large bowl, beat egg whites until soft peaks form; gradually beat in ½ cup of the sugar until stiff peaks form. In separate bowl, beat yolks with remaining sugar and lemon rind for aobut 5 minutes or until thick and lemon-colored. Stir in gelatin mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle with remaining crumbs. Cover and refrigerate until set, about 4 hours. Let soften in refrigerator for 4 hours before serving. Unmould onto chilled serving plate; garnish with fruit. Makes 6-8 servings.

Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon Stevens.

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