Preparation

• In a medium saucepan, combine mincemeat, lemon juice, Brandy and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin.
  In a double boiler, combine egg yolks, sugar, salt, lemon rind, and milk. Stir until thickened. Combine with mincemeat mixture. Chill on ice. Spoon into pie crust.
  Whisk egg whites with cream of tartar. Gradually add sugar, and whisk until firm peaks appear.
  Whip cream until firm.
  Fold into egg white mixture together with candied cherries. Top pie with cream mixture.
  Brown in 450 F. oven.