Preheat oven to 325°
Combine above ingredients and press into mini cheese cake pans (about 1/2 way up sides)
1 package unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 teaspoons fresh lemon zest
3/4 cup fresh lemon juice
4 eggs yolks
1 teaspoon vanilla
1 1/4 cup heavy whipping cream
1/4 cup powdered sugar
1/4 teaspoon lemon extract
Fresh raspberries for garnish
Soften gelatin in water - let stand about 15 minutes. In another bowl, combine sugar, lemon zest, lemon juice, egg yolks, and vanilla. Whisk over medium heat until mixture thickens. Approximately 160°
Add into this mixture softened gelatin. Whisk until smooth about 1 minute. Chill.
Beat cream until foamy - gradually add powdered sugar and beat till soft peaks. Add lemon extract. Fold cream into cooked/chilled lemon mixture in 4 batches. Combine well.
Chill at least 3 hours. Spoon into prepared gingersnap shells. Fresh raspberries on top.
We found this wonderful recipe in Tea Time Magazine from May 1, 2007.
Anna Marie's Teas is a Premium Specialty Tea Co offering a diverse line of high quality tea leaves, herbs and rooibos. We simply love to drink good tasting premium tea and enjoy sharing it with others at our Tea Parties.