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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is a family favorite, and a nice change from the usual lemon meringue pie. It's well worth the extra work. I've used pre-made pie shells, and they work just fine. And I have never yet been able to fit all the filling into one pie. I always end up with two, even though the original recipe says it makes one. This is a good 'make-the-day-ahead' pie. Cook time here is actually chill time. This is from my favorite cookbook, The Creative Cooking Course edited by Charlotte Turgeon. Ingredients:
pie dough or pre-made pie crust |
1 envelope unflavored gelatin |
3/4 cup sugar |
1/4 teaspoon salt |
1 cup water |
1/3 cup lemon juice |
2 egg yolks, slightly beaten |
1 1/2 teaspoons grated lemons, rind of |
2 cups frozen whipped topping, thawed |
ice cube |
Directions:
1. Prepare pastry for 1 pie crust and let cool.
2. Combine gelatin, sugar and salt in a saucepan.
3. Add water, lemon juice and beaten egg yolks; blend well.
4. Place over medium heat and cook, stirring constantly, for about 5 minutes or until gelatin dissolves.
5. Remove from heat.
6. Stir in lemon peel.
7. Pour into a mixing bowl and chill until thickened.
8. Place mixing bowl inside larger bowl containting ice cubes and a little cold water.
9. Beat with mixer until doubled in volume.
10. Gently blend in 1 1/2 cups whipped topping.
11. Spoon into pie crust.
12. Chill for 3 or 4 hours, or until firm.
13. Place remaining 1/2 cup whipped topping in center of pie and garnish if desired.
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