Prep 0 mins
Cook 4 hrs
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.
- 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
- Prepare pastry for 1 pie crust and let cool.
- Combine gelatin, sugar and salt in a saucepan.
- Add water, lemon juice and beaten egg yolks; blend well.
- Place over medium heat and cook, stirring constantly, for about 5 minutes or until gelatin dissolves.
- Remove from heat.
- Stir in lemon peel.
- Pour into a mixing bowl and chill until thickened.
- Place mixing bowl inside larger bowl containting ice cubes and a little cold water.
- Beat with mixer until doubled in volume.
- Gently blend in 1 1/2 cups whipped topping.
- Spoon into pie crust.
- Chill for 3 or 4 hours, or until firm.
- Place remaining 1/2 cup whipped topping in center of pie and garnish if desired.
If anyone likes lemon pie this is a must! My neighbors and I had the oppurtunity to recieve two of these pies from the chef herself for Thanksgiving and this was a 5 all around the table. Awesome pie...and thanks for the recipe.