Serves: 7
Total Calories: 457
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.”
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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