“We serve it with whipped cream on top.  It is very rich, but very, very delicious.”

Lillian Gish’s Lemon Pie

1/2 cup granulated sugar

1/4 teaspoon salt

grated rind of 1 lemon

juice of 1 lemon

4 eggs yolks, beaten

1/2 tablespoon gelatin

1/4 cup cold water

4 egg whites

1/2 cup powdered sugar

1 baked cream cheese crust

3/4 cup whipping cream

Combine granulated sugar, salt, lemon rind and juice, and beaten egg yolks in top of double boiler.  Cook slowly until mixture coats a spoon, stirring constantly.  Soften gelatin in cold water and dissolve in custard.  Beat egg whites and powedered sugar until mixture stands in peaks, then fold into custard.  Chill slightly and pour into cream cheese pastry shell.  Chill thoroughly.  Serve, topped with whipped cream.  Yield: 1 (9-inch) pie.