Lemon Dessert Recipe
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Category: |
Category: |
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Lemon Filling |
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Ingredients: |
Ingredients: 1 small package Lemon Jello
3/4 c. boiling water
1/2 c. Lemon Juice
1 tsp. Grated Lemon Rind (optional)
1 c. Sugar
1 can of Evaporated Milk
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Directions: |
Directions:1. Pour the contents of one full can of evaporated milk into a metal bowl and place in the freezer. This step is key as the milk needs to be chilled enough to form a thin layer of ice crystals around the edge of the bowl. Trying to whip prior to this will fail.
2. Prepare the graham cracker crust in 2 pie tins. (See below)
3. Dissolve jello in boiling water. Stir to dissolve and add the lemon juice, lemon rind and sugar. Let this mixture cool in the refrigerator (or freezer) to a syrup stage.
4. Once the milk is cool enough, place in stand mixer and whip on high until light and fluffy. (Whipped in my stand mixer the volume will increase to just a few inches below the top of the bowl)
5. Gently fold the cooled gelatin syrup into the whipped milk. The result is a very light and fluffy filling. Gently pour mixture into the prepared cracker crust and cool in the refrigerator until served.
--One of my kids favorites and very easy. However, if you do not have a good size mixer, such as KitchenAid, this recipe will not work. Keeps well overnight. Makes 2 pies - 16 servings total. |
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Graham Cracker Crusts |
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Ingredients: |
Ingredients: 2 C. Graham Cracker Crumbs (approx. 2 packages of crackers)
4 TBS. Melted Butter
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Directions: |
Directions:1. Add 1 C. of crushed graham crackers and 2 TBS melted butter in each pie tin. Mix well.
2. Press cracker mix into each tin to form a crust. No sugar is needed.
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