Lemon Chiffon Pie Recipe 
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Lemon Chiffon Pie

2/3 cup boiling
1 pkg. (4 oz) Jell-O brand Lemon flavor gelatin
2 tsp. grated lemon peel
2 tbsp. lemon juice
1/2 cup cold water
Ice cubes
1 (8-oz.) container Cool Whip, thawed
1 ready to use graham cracker crumb crust (6-oz. or 9-in.)

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


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