Lemon Chiffon Pie IIi Recipe

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. :)

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Course: Dessert

Cuisine: American

Keyword: < 30 Mins, Dessert, Low Protein, Pie, Refrigerator

Prep Time: 20 minutes

Calories: 245.2kcal

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

Instructions

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

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