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Lemon: DISD Lemon Chiffon Pie

Source of Recipe

aol member recipe boards


List of Ingredients

1 large can evaporated milk
3 ounces lemon jello mix
2/3 cup hot water
1 cup sugar
1/4 teaspoon salt
1/3 cup lemon juice
3 tablespoons grated lemon rind
2 graham cracker pie crusts, 9"


Recipe

Pour evaporated milk into a medium bowl. Refrigerate over night. Transfer to freezer, but do not let freeze. Milk is ready to whip when ice crystals form. Chill milk until mushy (you may want to stir icy crystals that form on outer edges of milk into the center and let form more crystals). In the mean time in a separate smaller bowl, dissolve lemon jello in hot water. Chill until thick and syrupy.

Add sugar, salt, lemon juice and lemon rind to jello. Chill again. Using a mixer at high speed, whip icy milk until triples in volume. Using wire whisk, gently fold together whipped milk and lemon jello mixture. Pour into 2 prepared graham crusts. Refrigerate for several hours until filling is firm. If possible, chill over night. Garnish with whipped cream and graham cracker crumbs.