Recipe - Lemon Frost Pie

Butter Nut Crust
1 cup Flour
One half cup Brown Sugar
One half cup Butter; Softened
One half cup Pecans Or Coconut; Chopped
Lemon Frost Filling
4 Egg Yolks; Beaten
One half cup Sugar
One half cup Lemon Juice; Plus 1
Tablespoon
One half teaspoon Salt
1 tablespoon Unflavored G
One fourth cup Cold Water
1 One half teaspoon Grated Lemon Rind
5 dr Yellow Food Coloring
One half cup Heavy Whipping Cream;
Whipped
4 Egg Whites
One half cup Sugar

Crust:

1. Combine flour and sugar; blend well.

2. Add butter; work with hands until mixture is crumbly.

3. Add pecans or coconut.

4. Spread on 2 cookie sheets.

5. Bake at 350 degrees for 15 minutes or until golden, stirring
occasionally.

6. Immediately turn onto cool cookie sheets; break up any large clumps.

7. Cool. pat into 9" pie pan, reserving about onethird for topping.

Lemon Frost Filling:

1. Combine first 4 ingredients in top of double boiler. Cook, stirring
constantly, until thick.

2. Soften gelatin in cold water.

3. Add gelatin, lemon peel and food coloring to hot mixture. Cool.

4. Whip cream; set aside. Beat egg whites to soft peaks.

5. Add One half cup sugar gradually, beating to stiff peaks.

6. Fold whipped cream into egg whites.

7. Pour into chilled crust. Sprinkle with remaining crust mixture. Chill.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 234 by "Diane Geary"
diane@keyway.net on Nov 9, 1997