From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox Newsletter.


  • 9-inch pie shell, baked
  • 4 egg yolks
  • 2/3 cup sugar
  • Pinch of salt
  • 4 Tablespoons lemon juice (more for tart flavor)
  • Grated rind of 2 lemons
  • 3/4 Tablespoon unflavored gelatin
  • 1/3 cup cold water
  • 4 egg whites
  • 2/3 cup sugar
  • 1/2 pint cream, whipped
  • Lemon slivers


Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes.  Let mixture cool.  Beat egg whites until stiff; slowly add 2/3 cup sugar.  Beat until creamy.  Fold egg whites into cooled lemon mixture.  Place in baked pie shell, sky-high; chill at least 6 hours or overnight.  Top with whipped cream.  Garnish with lemon slivers.


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