Karen Sokol
Stones in Marshalltown, Iowa has made this pie since 1887. Stones was Charlie's family's favorite restaurant. Charlie's parents took our family there several times. Our kids still talk about this delicious pie.
8 egg yolks, slightly beaten
1 c. sugar
2 lemons (juice)
2 lemon rinds, grated
Salt to taste
2 T. unflavored gelatin
1/2 c. cold water
8 egg whites, beaten
1 c. sugar
Cook in double boiler, stirring frequently until consistency of thick custard.
Soak gelatin in cold water until dissolved. Add to hot custard and cool.
Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill 3 hours. Serve with whipped cream.
No comments:
Post a Comment