Description
Silky lemon pie transports taste buds to Mediterranean sunshine with its zesty, creamy filling nestled in a buttery graham cracker crust. Sweet-tart layers invite you to savor a slice of pure citrus elegance that dances between refreshing brightness and smooth indulgence.
Ingredients
Scale
Main Ingredients:
- 1 package (3 ounces/85 grams) lemon gelatin
- ⅓ cup (80 milliliters) freshly squeezed lemon juice
- 3 teaspoons lemon zest
- 8 ounces (227 grams) whipped topping
Liquid Ingredients:
- ⅔ cup (160 milliliters) boiling water
- ½ cup (120 milliliters) cold water
Cooling Ingredients:
- ½ cup (120 milliliters) ice cubes
Instructions
- Transform graham crackers into fine, uniform crumbs using a food processor, creating a consistent texture for the pie base.
- Combine the graham cracker crumbs with granulated sugar in a medium mixing bowl, then integrate melted unsalted butter until the mixture resembles moistened sand-like consistency.
- Firmly press the crumb mixture into a 9-inch (23 centimeters) pie dish, ensuring an even, compact layer across the bottom and sides.
- Chill the prepared crust in the refrigerator for 15-20 minutes to solidify and enhance structural integrity.
- In a large heat-resistant bowl, sprinkle gelatin powder and pour boiling water directly over it, stirring meticulously until the powder completely dissolves.
- Introduce cold water and ice cubes to the gelatin mixture, gently stirring to initiate thickening process and create a smooth, slightly viscous texture.
- Fold whipped topping into the gelatin mixture, incorporating it smoothly and ensuring no lumps remain.
- Add freshly squeezed lemon juice and finely grated lemon zest, whisking thoroughly to distribute flavors evenly throughout the filling.
- Carefully pour the lemony gelatin mixture over the chilled crust, using a spatula to spread it uniformly and eliminate any potential air pockets.
- Refrigerate the pie for 6-8 hours, or preferably overnight, allowing the filling to set completely and develop a firm, slice-able consistency.
- Prior to serving, garnish with delicate lemon slice medallions and a light dusting of additional lemon zest to enhance visual appeal and citrusy aroma.
Notes
- Chilling the crust helps it set firmly, preventing crumbling when slicing the pie.
- Gelatin acts as a magical thickening agent, transforming liquid into a silky, stable filling.
- Whisking the mixture smoothly ensures no lumps disrupt the creamy lemon texture.
- Cold water with ice cubes strategically helps gelatin reach the perfect consistency.
- Fresh lemon zest and slices provide a bright, zesty garnish that elevates the entire dessert.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: <1 g
- Protein: <1 g
- Cholesterol: 10 mg