1 crumb crust or cooked tart shell (23 cm or 9 inches)
1 pkt lemon jelly
½ cup hot water
½ cup cold water
1 Tbl lemon juice
1 Tbl icing sugar
1 cup evaporated milk, chilled
½ cup passionfruit pulp
Extra passionfruit for decoration
Dissolve jelly crystals completely in hot water, then add cold water. Set aside.
Whip evaporated milk until stiff, then add lemon juice and beat well.
Gradually beat in icing sugar and cold jelly mixture and finally fold in passion fruit pulp. Pour into crumb crust or shell and chill until set. Top with cream and decorate with passionfruit pulp.
DATE: September 1990
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