Lemon Custard Mould
|Canned frozen orange juice concentrate||6 Ounce|
|Orange gelatin||6 Ounce|
|Canned crushed pineapple||20 Ounce|
|Lemon pie filling mix||3 Ounce|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sour cream||1 Cup (16 tbs)|
Break orange juice concentrate into chunks.
Dissolve gelatin in 1 3/4 cups boiling water; add pineapple and orange concentrate.
Stir until juice is blended.
Pour into 9 x 13 x 2-inch pan; refrigerate until firm.
Combine pie filling mix with eggs, sugar and 1/2 cup cold water; add 11/4 cups cold water.
Cook over medium heat, stirring constantly, until mixture comes to a full boil and is thick.
Cool, stirring occasionally.
Add sour cream; spread over gelatin mix- ture.
Chill thoroughly until set.