For the crust, combine crumbs and sugar; mix in melted butter. Press into a pie pan. Refrigerate until chilled. For the filling, mix eggs, sugar and juice. Add butter. Cook over boiling water until thick, stirring frequently. Add softened gelatin and zest. Cool slightly, pour into shell.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Dawn Sieber, Executive chef, Cheeca Lodge, Islamorada, FL
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