Lemon Chiffon Pie IIi

Submitted by Melanie Murray

"Don't try if you don't like lemon. WOOO HOOOO this is lemony and delicious. The graham cracker taste of the crust just compliments all the lemon flavor. I find that refrigerating overnight gives all the ingredients time to really have that taste a "chiffon" pie such as this should have. I got this recipe out of my Jello Brand Recipe Book years ago. Been making it ever since then. Hope you enjoy. :)"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 8

ingredients

• 2⁄3 cup boiling water
• 1 (3 ounce) package lemon gelatin
• 2 teaspoons grated lemon rind
• 2 tablespoons lemon juice
• 1⁄2 cup cold water
• ice cube
• 1 (8 ounce) container Cool Whip Topping, thawed
• 1 (6 ounce) prepared graham cracker crumb crust

directions

1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
2. Stir in lemon peel and juice.
3. Mix cold water and ice to make 1 1/4 cups.
4. Add to gelatin, stirring until slightly thickened.
5. Remove any remaining ice.
6. Stir in whipped topping with wire whisk until smooth.
7. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
8. Spoon into crust.
9. Refrigerate 6 hours or overnight until firm.

Reviews

[doobwa2]

I made this recipe for my family on Easter and everyone thought it was wonderful. It is the easiest pie I think I have ever made, the hardest part was making the graham cracker crust instead of buying one. I also made it with sugar-free jello for my diabetic husband and he thought it was Heaven on earth.

 

[Narshmellow]

This was GOOD! Lemony, creamy, light, cool... wonderful! I have been looking for lemon chiffon for ages, (my brother loves the buffet restaurants and I like the lemon chiffon dessert at them) most recipes I've found are complicated and I thought 'it can't be that hard'. When I saw this recipe I knew I was on the right track. I made the filling without the lemon rind and served it with no crust. The bowl was scraped clean at the end of the meal and many commented on how good it was. I note one thing was that it didn't stay firm for me as a lemon chiffon should nor was it as yellow. Maybe there's the heat factor, it's about a hundred on average these days here, or the high altitude factor. I will make this again because it was really that good. I think I will decrease the amount of cold water I add and see if it holds firmer for me. Thank you for a wonderful recipe!

 

[chipittydoda]

This was very easy to make and Cheap also, I think I spent $4 on ingredients! It is a very light dessert a perfect ending to the meal.

 

[grfox33]

OH! This is so good. I made it with sugar free jello....yummmm. The only thing I didn't like was I bought a store brand of cool whip. Cool whip had been on sale and was all gone. I only put a little because it tasted so fake vanilla I was afarid it would ruin the whole thing. It taste really good and would be a lot fluffier with the right amount. And I will make it with cool whip next time....and I love lemon deserts so it will be a next time. For thanksgiving I am going to make this, divide it in 1/2 add 4 ounces of craem cheese to one half, and a little yellow food coloring to the other with the cool whip. I will layer it in disposable wine glasses. I put what I make tonight in the wine glasses so they will travel good for tomorrow. Layered it will look very pretty while everyone else is eating sugar deserts I'll be happy with mine. thankyou. I can't eat sugar so with sugar free I am in heaven. I am thinking this would be good with strawberry during the summer when strawberries are really good. Thanks for taking the time to post.

 

[norsecookie]

Excellent, Quick and light! I made one recipe for the filling with lemon, and a half with lime jello, and layered the lime on the lemon, topped with a sprig of mint for prettiness. It was great and sooo easy!