Creamy Lemon Pie II

2 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  sal

“An easy fluffy lemon no-bake pie. The filling is made by folding lemon, gelatin and whipped topping together.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. In a small microwave safe bowl, combine water and gelatin. Microwave for 1 minute. Stir in the lemon juice. Fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. Pour into baked pie shell. Chill in refrigerator until ready to serve.

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Reviews (2)

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I followed the directions exactly as written and ended up with a sour, flavorless pie that seperated into a layer of liquid on the bottom and a fluffy layer on the top. It didn't set correctly for some reason (I suspect the acid from the lemon) and it had needed more sugar and flavor. My nephew, who loves anything lemon (including the actual, unadulterated fruit) hated this pie. I ended up throwing the entire thing out.



After reading the "it didn't work" review I decided to play it safe. I followed the recipe, but was sure to cool the gelatin/juice before adding the whipped topping. In light of the "sour" comment I added about 1/3c sugar before adding the topping. It set up wonderfully and has a nice sweet/sour balance. Nice dessert for days too hot to bake.

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Amount Per Serving (8 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 127 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Lemon Sponge Pie I


next recipe:

Easy Lemon Chiffon Pie