Spicy Lemon Angel Pie
|Graham cracker crust||1 , spiced|
|Unflavored gelatine||1 (1 Envelope)|
|Cold water||2 Tablespoon|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Eggs||3 , separated|
|Lemon peel||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
1 As per the label instructions, prepare Spiced Graham Cracker Crust for a 10-inch pie.
2 In a bowl, soak gelatine in cold water to soften.
3 Set the bowl with gelatin over hot water to melt.
4 In another bowl, mix milk, egg yolks, lemon peel, ginger and mace.
5 Heat over boiling water or lowest heat on range.
6 Beat using a rotary beater until slightly warm.
7 Blend in melted gelatine, mixing well.
8 In alarge bowl, beat egg whites until stiff.
9 In a separate bowl, whip cream.
10 Beating with rotary beater, mix lemon juice in to the gelatine mixture, until thoroughly mixed.
11 Gradually fold beaten egg whites, whipped cream and gelatine mixture together.
12 In the crust, pile the mixture.
13 Allow to chill.
14 Serve plain or you may decorate top with rosettes of whipped cream.