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Easy Crystal Light Lemon Pie
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 3 hrs 20 min
- Yield
- 1.00 inch pie, - serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Crystal Light Lemon Pie brings together 1 9-inch pie shell, 2 envelopes unflavored gelatin, 1/2 cup granulated sugar in a practical dish for home cooking. It takes about 3 hrs 20 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1 9-inch pie shell
- 2 envelopes unflavored gelatin
- 1/2 cup granulated sugar
- 3/4 cup boiling water
- 2 whole eggs, separated
- 1/2 ounce crystal light lemonade mix (the amount that would make 1/2 gallon of lemonde)
- 1 cup crushed ice
- 1 -2 tablespoon fresh lemon zest
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Instructions
Bake pie crust as directed on package for crust that will be filled with an unbaked pie.
Cool.
In small bowl, with electric mixer, beat egg whites until fluffy, about 2 minutes.
Gradually add 1/4 cup sugar and beat until egg whites are stiff.
Set aside.
In food processor or blended, combine gelatin, 1/4 cup sugar and boiling water.
Process on High about 40 seconds.
Add egg yolks and process another 10 seconds.
With food processor running, add Crystal Light powder and crushed ice.
Process until smooth.
Pour into mixing bowl and gently fold in egg white mixture until well-blended.
Pour into baked pie crust.
Sprinkle with lemon zest.
Chill several hours until set.
To serve, slice into wedges and top with fat-free non-dairy topping.
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