Easy Crystal Light Lemon Pie
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Yields:
-
1 9inch pie
- Serves:
- 8-12
ingredients
- 1 9-inch pie shell
- 2 envelopes unflavored gelatin
- 1⁄2 cup granulated sugar
- 3⁄4 cup boiling water
- 2 whole eggs, separated
- 1⁄2 ounce crystal light lemonade mix (the amount that would make 1/2 gallon of lemonde)
- 1 cup crushed ice
- 1 -2 tablespoon fresh lemon zest
directions
- Bake pie crust as directed on package for crust that will be filled with an unbaked pie.
- Cool.
- In small bowl, with electric mixer, beat egg whites until fluffy, about 2 minutes.
- Gradually add 1/4 cup sugar and beat until egg whites are stiff.
- Set aside.
- In food processor or blended, combine gelatin, 1/4 cup sugar and boiling water.
- Process on High about 40 seconds.
- Add egg yolks and process another 10 seconds.
- With food processor running, add Crystal Light powder and crushed ice.
- Process until smooth.
- Pour into mixing bowl and gently fold in egg white mixture until well-blended.
- Pour into baked pie crust.
- Sprinkle with lemon zest.
- Chill several hours until set.
- To serve, slice into wedges and top with fat-free non-dairy topping.
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Reviews
-
This is a nice light-textured pie with an intense tart flavor. I made it once in a regular pie crust -- and once in parfait glasses layered with crushed gingersnaps. They were a nice sweet complement to the tartness of the pie. I think it would be nice in a graham cracker crust, too. Because I cook for a little one, I am nervous about using raw eggs in dishes, so I also tried a version of this using powdered egg whites (I get them on the cake decorating aisle) and 2 Tbsp. of melted butter instead of the egg yolks. I got a slightly creamier texture, but the pie was still quite delicious. I would recommend this version for anyone who shares my "raw egg paranoia." =) Overall, a really good recipe. Thanks so much for another keeper, Beachgirl.
Tweaks
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This is a nice light-textured pie with an intense tart flavor. I made it once in a regular pie crust -- and once in parfait glasses layered with crushed gingersnaps. They were a nice sweet complement to the tartness of the pie. I think it would be nice in a graham cracker crust, too. Because I cook for a little one, I am nervous about using raw eggs in dishes, so I also tried a version of this using powdered egg whites (I get them on the cake decorating aisle) and 2 Tbsp. of melted butter instead of the egg yolks. I got a slightly creamier texture, but the pie was still quite delicious. I would recommend this version for anyone who shares my "raw egg paranoia." =) Overall, a really good recipe. Thanks so much for another keeper, Beachgirl.
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,