Lemon Chiffon Pie

1. 1

   Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

2. 2

   Stir in lemon peel and juice.

3. 3

   Mix cold water and ice to make 1-1/4 cups.

4. 4

   Add to gelatin, stirring until slightly thickened.

5. 5

   Remove any remaining ice.

6. 6

   Stir in whipped topping with wire whisk until smooth.

7. 7

   Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.

8. 8

   Spoon into crust.

9. 9

   Refrigerate 6 hours or overnight until firm.

10. 10

    Garnish as desired.

11. 11

    Store leftover pie in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.