Dean Hetler'S Lemon Pot De Creme - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 Tbsp. fresh lemon peel
3 Tbsp. fresh lemon juice
1 c. whipping cream
3 eggs
1/2 c. sugar
1/8 tsp. salt

Preparation

Grate lemon peel and set aside.
Place jello in a bowl and stir in lemon juice until soft.
(Place bowl in pan of hot water and stir until dissolved.)
Beat eggs until foamy.
Beat in sugar, salt and lemon peel until thick and creamy.
Stir in jell, then fold in whipped cream.
Turn in pots or serving dishes and garnish with mint leaf.
Cover with Saran Wrap and chill thoroughly.
Can be served in demi-tasse cups with demi-spoons.