Ingredients
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1 (3 ounce) package lemon gelatin
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1 1/2 tablespoons sugar
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1 cup boiling water
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1/4 cup cold water, plus
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2 tablespoons cold water (from tap w ice cube)
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2 tablespoons fresh lemon juice (1 lemon sufficient)
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1 (8 ounce) container lemon yogurt
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1 (8 ounce) container whipped topping (thawed)
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2 teaspoons grated lemon rind
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1 teaspoon lemon zest (see my recipe for this)
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1 (9 inch) graham cracker crust
Instructions
- In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
- Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
- Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).