Raspberry lemon pie

6 servings

Ingredients

Quantity Ingredient
1 Graham cracker pie crust
1 Envelope unflavoured gelatin
¾ cup Sugar
4 Eggs, separated
½ cup Lemon juice
Teaspoon grated lemon peel
2 To 3 drops yellow food colouring
½ pint Red raspberries

Directions

lemon slices

In saucepan, mix unflavoured gelatin with ½ cup sugar. Blend in egg yolks that have been beaten with lemon juice and ½ cup water. Let stand for one minute. Heat, stirring constantly while gelatin dissolves. Add lemon peel and food colouring then chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until foamy, add remaining ¼ cup sugar and beat until stiff but not dry. Fold into gelatin mixture. Spoon into crust and garnish with raspberries and lemon slices if desired. Chill 3 to 4 hours.

From The Budget June 19 th 1991

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