From my mother's personal collection of pie recipes, this is a light, smooth, old-fashioned lemon pie. It has been a family favorite for many years!

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Recipe Summary test

prep:
30 mins
cook:
5 mins
additional:
3 hrs 15 mins
total:
3 hrs 50 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Graham Cracker Crust:
Filling:

Directions

Instructions Checklist
  • Combine graham cracker crumbs with softened butter and sugar in a bowl thoroughly using the back of a fork. Firmly pat the mixture onto the bottom and sides of a 9-inch pie pan.

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  • Soften gelatin in water for 5 minutes. Combine with 1/3 cup sugar, lemon juice, lemon zest, and salt in the top of a double boiler. Beat egg yolks lightly and stir into the lemon mixture. Cook over boiling water, stirring constantly, until thickened, 5 to 8 minutes. Let cool, 10 to 15 minutes.

  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the lemon filling.

  • Beat egg whites with remaining sugar until stiff. Fold into the lemon filling. Pour into the prepared crust and refrigerate for 3 to 4 hours before serving.

Nutrition Facts

302 calories; protein 4.5g; carbohydrates 33.4g; fat 17.5g; cholesterol 115.6mg; sodium 204.9mg. Full Nutrition
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