Recipe - Mary Kormans Icebox Pudding

One half cup Graham cracker crumbs
1/3 Lemon juice
1/3 cup Orange juice
1 Envelope unflavored gelatin
3 Eggs, separated
1 cup Granulated sugar
One half teaspoon Grated lemon rind
1 cup Whipping cream

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 One half 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 lemoncolored. 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 68 servings.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini