1 baked 9-inch pie shell
1 envelope unflavored gelatine
1/4 cup cold water
4 eggs
1/2 cup lemon juice
3 tablespoons orange juice
1 1/4 cups granulated sugar
1/4 cup cornstarch
1 1/4 cups water
1/4 teaspoon salt
1 teaspoon lime peel
1 1/2 cups frozen whipped topping
8 pecan shortbread cookies

Procedures :
Soften gelatine in bowl with 1/4 cup cold water. In a bowl combine sugar, corn starch, and salt. Mix well. In saucepan, beat eggs until frothy and lemon colored. Add juices and water, mix well. Stir in sugar mixture. Cook over medium-high heat until thickened about 10-12 minutes. Remove from heat and stir in gelatine and lime peel. Chill until mixture begins to set. Remove 1/2 cup of the citrus mixture. Pour remaining into pie shell-shill. Fold whipped topping into remaining citrus mixture. and spread on top of set filling. Let chill an additional hour. Crumble pecan shortbread cookies and sprinkle on top of pie before serving.
more Free recipes Free Recipes
Category : Pies_And_Pastries

Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]