Lemon Chiffon Pie
Ingredients
Instructions
In a large bowl, dissolve gelatin in 1/4 cup cold water. Add hot water, sugar and salt. Cool to room temperature. Whip well.
Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.
Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.
Recipe Info
Views
1,528
Rating
Date
May 7, 2003
Categories
Pies