"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Chiffon Pie Recipe

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This recipe for Lemon Chiffon Pie, by , is from Grandma Jensen's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Grandma Jensenís Recipe Box

Category:
Category:

Ingredients:  
Ingredients:  
⅔ C boiling water
1 package (4 serving size) lemon jello
2 tsp grated lemon peel
2 T lemon juice
Ĺ C cold water
Ice cubes
1 tub (8 oz) cool whip
1 prepared graham cracker crust (6 oz.)

Directions:
Directions:
Dissolve gelatin in boiling water in large bowl. Stir in lemon peel and juice. Mix cold water and ice to make 1ľ C. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in topping with whisk until smooth. Refrigerate 20-30 minutes or until very thick and will mound. Spoon into crust. Refrigerate 6 hours or overnight until firm. Garnish as desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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