Recipe by Sandaidh
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.
Top Review by Chuck in Killbuck
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.
- 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 See How It's Made
- 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.