Ingredientes para Lemon Chiffon Pie Iii
- 1/2 cup boiling water
- Lemon Gelatin
- Lemon Rind
- Lemon Juice
- Cold Water
- Ice Cube
- Cool Whip Topping
- Graham Cracker Crumb Crust
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Como fazer Lemon Chiffon Pie Iii
- In a large bowl, bloom 1 package (1 ounce) of unflavored gelatin in 1/2 cup of boiling water. Stir vigorously for at least 2 minutes until completely dissolved.
- Stir in the zest and juice of 2 large lemons (about 1/2 cup juice).
- In a separate bowl, combine 1/4 cup cold water and 1 cup ice to create 1 1/4 cups of very cold water.
- Add the ice water mixture to the gelatin mixture, stirring constantly until the mixture slightly thickens.
- Remove any remaining ice cubes.
- Gently fold in 1 (8 ounce) container of whipped topping using a wire whisk until completely smooth and incorporated.
- Refrigerate for 20-30 minutes, or until the mixture is very thick and mounds slightly when spooned.
- Pour the lemon filling into your prepared graham cracker crust.
- Refrigerate for at least 6 hours, or preferably overnight, until the pie is completely set and firm.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
69g
Fat
38g
Carbs
8g
