Lemon Chiffon Pie IIi

Step 1

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

Step 2

Stir in lemon peel and juice.

Step 3

Mix cold water and ice to make 1 1/4 cups.

Step 4

Add to gelatin, stirring until slightly thickened.

Step 5

Remove any remaining ice.

Step 6

Stir in whipped topping with wire whisk until smooth.

Step 7

Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.

Step 8

Spoon into crust.

Step 9

Refrigerate 6 hours or overnight until firm.