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Lemon supreme chiffon

Yield: 12 Servings

24 Graham crackers; crushed      1/4 c Butter; melted
1/4 c Sugar Juice of 2 lemons      6 Eggs; separated
2/3 c Sugar      1 lg Lemon Jello
2 c Water; boiling      1 c Whipping cream
3 tb Sugar

Mix graham cracker crumbs with the butter and 1/4 c sugar. Spread half of this mixture on bottom of a 9x13" loaf pan. Mix the Jello water and lemon juice. Chill until partially set. Beat egg whites stiffly and add the 2/3 c sugar. Set aside. Beat egg yolk and add to Jello mixture mixing throughly. Fold in beaten egg whites. Pour over crumb mixture in pan. Whip the cream adding 3 T sugar gradually. Spread over Jello mixture. Top with remaining crumb mixture. Refrigerate serveral hours before serving.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More