Ingredients

• 1 9” prepared pie crumb crust
• 2 tbsp gelatin
• 1 cup of water
• 3 eggs separated
• 1 cup sugar
• 1 1/2 cups Anchor Cream Cheese
• 3 tbsp lemon juice
• 1 tbsp grated lemon rind
• 1/2 cup Anchor Whipping Cream

**Pinch of Salt to taste. Cream & Lemon rind strips for garnishing.

Directions

1. Soak gelatin in 1/2 cup water.
2. Beat the egg yolks, the remainder of the water, sugar & salt together and heat in the upper part of a double boiler until the mixture is thick & done.
3. Remove from heat, add the gelatin, stir to dissolve the gelatin. Leave to cool slightly.
4. Beat the Anchor Cream Cheese, lemon juice & lemon rind together. Add to egg mixture.
5. Beat the egg whites until stiff. Fold in cream and cheese mixture.
6. Spoon into pie crust & place in refrigerator until set. Garnish with Anchor Whipping Cream & lemon rind strips.

Refrigerate for 4 hours before serving.