---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ANNIE MAE'S LEMONY CHEESE CAKE
  Categories: Desserts
       Yield: 12 servings
  
       2 pk Gelatin,unflavored
     1/2 c  Water,cold
       3    Eggs,separated
       1 c  Sugar
     1/2 c  Milk
       1 ds Salt
       2 ts Lemon rind,grated
       3 tb Lemon juice
       4 c  Cottage cheese
       1 c  Cream
 
 -------------------GRAHAM CRACKER CRUSTS-------------------
       2 c  Graham cracker crumbs
     1/2 c  Sugar
     1/2 c  Melted butter
 
 -----------------------LEMON TOPPING-----------------------
       2    Egg yolks
     3/4 c  Sugar
       3 tb Butter
       1 ts Lemon rind,grated
       2 tb Lemon juice
   1 1/2 tb Cornstarch
       3 tb Water
  
   1. Sprinkle gelatin over cold water and allow to stand
   until softened. Combine egg yolks, sugar, milk, and
   salt in top half of a double boiler and cook over
   shimmering water, stirring frequently until custard
   thickens and coats the spoon.
   2. Place lemon rind, lemon juice, and cottage cheese
   in container of electric blender and blend until
   smooth. Combine with cooled custard and blend well.
   Chill until mixture begins to thicken.
   3. Beat egg whites and cream separately until stiff;
   fold into cottage cheese mixture. Pour into 2 Graham
   Cracker Crusts and chill until firm. Spread with lemon
   custard topping before serving.
   
   *** GRAHAM CRACKER CRUSTS ***
   1. Preheat oven to 300'F.
   2. Combine all ingredients in a large bowl. Press
   mixture evenly across bottom and sides of 2 8-9 pie
   pans and bake in preheated oven for 5-10 minutes.
   Chill well before filling.
   
   *** LEMON TOPPING FOR CHEESE CAKE ***
   Combine egg yolks, sugar, butter rind, and lemon juice
   in top half of a double boiler. Cook over simmering
   water until quite thick, then cool slightly. Mix
   cornstarch with water and stir into lemon mixture.
   Cool before spreading on cheese cakes.
  
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