Lemon Breeze

1. 1

   In small saucepan, combine lemon juice and gelatin.

2. 2

   Place over low heat and stir until gelatin is dissolved; cool.

3. 3

   In mixing bowl, beat egg whites until foamy; gradually add sugar.

4. 4

   Beat until stiff and glossy.

5. 5

   Set aside.

6. 6

   Beat egg yolks in mixing bowl until thick and lemon-colored.

7. 7

   Stir in sweetened condensed milk and gelatin mixture; gently fold in egg white mixture.

8. 8

   Spread evenly in graham cracker pie crust.

9. 9

   Refrigerate 2 hours or until firm. Cut into wedges.

10. 10

    Yields 8 servings.

11. 11

    (Graham cracker crumbs may be sprinkled on top of mixture as a garnish.)

* Per serving · 4 servings · Values may vary.

No additional tips available.