8 egg whites
1 1/3 cups boiling water
1 (9 inch) prepared graham cracker crust
1/2 cup white sugar
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon vanilla extract
2 (10 ounce) packages fruit flavored Jell-O
1/2 pound cream cheese, softened
1 (3 ounce) can evaporated milk
5 fresh strawberries, sliced (optional)
1 cup chopped celery
1 large egg
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons milk
1/2 cup raisins (optional)
1 onion, diced
Preheat oven to 350 degrees F (175 degrees C).
To Make Cookies: Beat egg whites until foamy. Stir in boiling water until mixture is thick and frothy. Beat in sugar, lemon juice, lemon zest, vanilla extract and fruit flavored gelatin. Beat until mixture is smooth. Stir in flour; continue to beat until mixture is stiff. Form 3 balls into 1 inch balls. Roll the balls in cream cheese until they float to the surface.
To Make Knees: Place 1 teaspoon cream cheese in the center of each knuckle. Roll knuckles in remaining lemon juice. Place 1 teaspoon cream cheese around knuckles. Seal knuckles.
Dip your knuckles in whip cream, exploring each knuckle. You may want to stick your fingers in the pieces of cream cheese or jelly to make it stick. Pat even where the knuckles touch. Fold the knuckles in to form two. Place cream cheese pieces into the center of each knuckle. Dot with lemon sauce over cream cheese and jelly. Spread egg white on top of cream cheese and jelly.
Bake in preheated oven for 20 to 25 minutes in the preheated oven. Pie should be a deep golden golden brown. Serve immediately.
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