Total Time
4hrs
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.

Ingredients Nutrition

Directions

  1. Prepare pastry for 1 pie crust and let cool.
  2. Combine gelatin, sugar and salt in a saucepan.
  3. Add water, lemon juice and beaten egg yolks; blend well.
  4. Place over medium heat and cook, stirring constantly, for about 5 minutes or until gelatin dissolves.
  5. Remove from heat.
  6. Stir in lemon peel.
  7. Pour into a mixing bowl and chill until thickened.
  8. Place mixing bowl inside larger bowl containting ice cubes and a little cold water.
  9. Beat with mixer until doubled in volume.
  10. Gently blend in 1 1/2 cups whipped topping.
  11. Spoon into pie crust.
  12. Chill for 3 or 4 hours, or until firm.
  13. Place remaining 1/2 cup whipped topping in center of pie and garnish if desired.

Reviews

(1)
Most Helpful

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.

Chuck in Killbuck December 28, 2003

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