fail pie crust
1 tablespoon unflavored gelatin
1 teaspoon grated lemon rind
3/4 cup lemon juice
3 egg whites
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Roll the dough into a round 1/8 inch thick on
a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie
pan. Press the dough firmly into the pan and cut off any excess with the
floured rolling pin. Freeze any leftover dough for future use. Cover pie shell
with foil and dry beans or rice, and bake for 10 minutes. Remove inside of pie
shell and foil, and continue baking at 350 degrees until golden brown.
In a small bowl, dissolve gelatin in cold water In a medium
saucepan, boil sugar to 240 degrees. Whisk yolks in an electric mixer. Pour hot
sugar over and beat until light, creamy and cool. Add lemon juice, gelatin and
lemon rind. Cool until mixture is about to set. Beat whites with cream of
tartar. Fold in egg-yolk-gelatin mixture. Pour in shell. Chill until set.
Sprinkle with grated lemon rind
Same recipe can be used with lime
juice, orange juice, or a combination of lemon and rum. For lemon tartlets,
unfold paper cups flat. Line with thin pie crust. Bake in muffin tins.