Okay pie fans, we’re in the home stretch! If you were a fan of our summer pie, the cherry parfait pie, then this lemon parfait pie will be a nice variation of that. In this crazy month of pies, a simple pie that we have basically done before was a nice breather. The lemon parfait pie did not turn out just like the cherry parfait pie, but it was still tasty!
Here’s what Marguerite said about it:
This recipe is also from Marguerite’s aunts Stella and Florence. It wasn’t quite the same directions as before, and it turned out looking a bit differently. Looking back at the cherry parfait pie recipe, some of the differences are in the times written for thickening the mixture before it gets poured into the shell. It could have been that, or the fact that there was less total liquid, or just the fact that lemons are different from cherries. Whatever the reason, you can see that the lemon parfait pie did not turn out as smooth as the cherry one.
Another difference between these two pies became obvious when we cut into it. The lemon parfait pie did not hold together as nicely when we cut slices out. I am pretty sure its because we let it set longer before pouring it into the shell and we allowed it to get too set. Even though it didn’t hold together, it still tasted amazing! I liked this pie, which is different for me, but this pie was mostly jello and ice cream. Aaron (and his co-workers!) also enjoyed this pie.
As we come closer to the end of pie month, I am surprised and excited that all these pies have been so different from each other. It’s been a fun adventure.
- 1 package lemon jello
- 1 tsp grated lemon peel
- 3 tbsp lemon juice
- 1 1/4 cups hot water
- 1 pint vanilla ice cream
- 1 baked pie shell
- Dissolve jello in hot water.
- Add peel and juice, then add ice cream by the spoon full, stirring until melted.
- Chill 25 to 30 minutes.
- Turn into shell.
- Chill 20 to 25 minutes.
- Garnish with whipped cream and additional lemon peel, if desired.
