Prep 15 mins
Cook 5 mins
this makes a most delightful lemon pie...
- 3 ounces lemon pudding mix
- 1 ounce knox unflavored gelatin
- 1 cup granulated sugar
- 2 1⁄4 cups water
- 2 tablespoons lemon juice
- 3 egg yolks
- 1 teaspoon grated fresh lemon rind
- 1 tablespoon butter, melted
- 3 egg whites
- 1 cup Cool Whip
- 1 9-inch baked pie crust
- Combine pie filling mix, gelatin, sugar, 1/4 cup water and lemon juice in saucepan.
- Blend in egg yolks, and add remaining water.
- Cook and stir over medium heat.add lemon rind and butter.
- Beat egg whites till peaks form.gradually fold into hot pie filling.
- cover with waxed paper, chill --
- Blend cool whip into chilled pie filling.
- Pour into pie shell.
- Garnish with remaining topping and lemon slices if desired -- .
I had some problems with this recipe. I didn't know if I should buy cook and serve or instant pudding, so I bought cook and serve, since it had to be heated. I think I made the right choice. The recipe does not say when to quit cooking the filling mixture so I let it reach a slight boil before taking it off the stove. I don't know if that was right or not, but the pie did stand together, so it apparently worked. I had a hard time incorporating the egg whites into the filling-I had to stir and stir. My guess is that this must be normal since the recipe says to incorporate them gradually. I didn't know how long to chill the filling before I mixed in the Cool Whip, so I let it chill about 1 1/2 hours, until I was ready to plate up my dinner. Then I added in the Cool Whip and put it in the pie crust-this worked out great, because the pie crust didn't get soggy. I topped it with Cool Whip. I was kind of disappointed that the lemon taste was too weak for me-next time I will cut down on water and add more lemon juice. The texture of this pie was nice and silky, so I will make it again.