Lemon Chiffon Pie

7 ingredients
7 steps

Ingredients

  • 1 can evaporated milk (refrigerate overnight)
  • 1/2 c. sugar
  • 1 pkg. lemon Jell-O
  • rind of 1 lemon
  • 1/2 c. boiling water
  • 1/2 c. lemon juice
  • graham cracker crust, as indicated on box

Directions

  1. 1
    Spread crust in a 9-inch pie plate.
  2. 2
    Add Jell-O to water and mix.
  3. 3
    Let cool but not gel.
  4. 4
    Whip milk until it stands in peaks, adding sugar gradually while beating.
  5. 5
    Mix Jell-O with lemon juice and rind and whip into milk gradually.
  6. 6
    Whip stiff.
  7. 7
    Pour into shell and refrigerate.

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