Lemon Cream Pie with Apricot Sauce

Serves: 7
Total Calories: 457


1 envelope unflavored gelatin
2/3 cup sugar, divided
1/4 teaspoon salt
2 eggs, separated
6 tablespoons cold water
6 tablespoons lemon juice
2 teaspoons grated lemon peels
1 cup heavy cream, whipped
1 (9-inch) graham cracker pie crust or baked pastry crust

1 (16-ounce) can apricot half


For Pie:
Combine gelatin, 1?3 cup sugar, and salt in saucepan. Beat egg yolks; beat in water and lemon juice; add to gelatin mixture. Mix well. Cook over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly. Remove from heat; add lemon peel. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff. Add remaining 1?3 cup sugar gradually and beat until very stiff. Fold into gelatin mixture. Fold in cream. Pour into 9-inch crust. Chill until firm.

For Sauce:
Drain apricots, reserving 1?4 cup syrup. Purée apricots and reserved syrup. Chill. Serve over pie. Garnish with mint leaves. May also be served without the crust as a pudding.

Fun Fact: Connecticut, the third smallest state in the nation, is officially called the Constitution State, but most people call it the Nutmeg State, and its residents, “Nutmeggers.”

Nutritional Facts:

Serves: 7
Total Calories: 457
Calories from Fat: 173

This Lemon Cream Pie with Apricot Sauce recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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