Soften gelatin in cold water. To slightly beaten egg yolks, add 1/2 cup sugar, lemon juice and salt. Cook in double boiler over hot, not boiling, water, stirring constantly until a custard consistency is formed. Add softened gelatin and stir until dissolved. Cool; add stiffly beaten egg whites to which a 1/2 cup of sugar has been added. Fold into the custard mixture. Turn into crust and chill until firm. Top with whipped cream. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 6|
|Calories from Fat: 216 (30%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 732.4mg||225 %|
|Sodium 244mg||8 %|
|Potassium 298.4mg||8 %|
|Total Carbohydrate 105.8g||31 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 105.4g|
|Protein 22.6g||32 %|
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Calories per serving: 710
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