Hey Amy!

I can’t get enough of anything lemon.  I enjoy the flavor in every course of the meal!  My favorites have to be Nany’s lemon pound cake and Mommie’s Lemon Lush recipe.  A delicious lemon meringue or chiffon pie takes the close third.  Here is a delicious recipe from a collection of Pennsylvania favorites.  Mrs. Betty Westhofer, the president of the American Legion Auxiliary in Enola shared this in a cookbook dated 1964.

Ingredients:

1 envelope unflavored gelatin
1 c. sugar
1/8 tsp. salt
4 eggs, separated
1/2 c. fresh lemon juice
1/4 c. water
2 tsp. grated lemon rind
1 9-inch pie shell, baked
Whipped cream (if desired)

Mix gelatin, half of the sugar and salt thoroughly in a double boiler.  (What you don’t have one?  It’s a good investment.  Pick one up at any cooking store or here.)  Beat egg yolks, lemon juice and water together; add to gelatin.  Cook over boiling water stirring constantly until gelatin is dissolved, about 6 minutes.  Remove from heat; add lemon rind. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.  Beat egg whites until stiff, add remaining sugar.  Fold into gelatin mixture.  Pour into pie shell; chill until firm.  Garnish with whipped cream if you love that sort of thing.  Which I do.

Now put that apron on get in the kitchen!  Your stove has forgotten who you are.  Poor lonely stove.

xo–me

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