Lemon Cloud Pie
|Royal short pastry||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Egg yolks||2 , slightly beaten|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Frozen whipped topping||2 Cup (32 tbs), thawed|
Prepare pastry for 1 pie crust; cool.
Combine gelatin, sugar, and salt in saucepan.
Add water, lemon juice, and egg yolks; blend well.
Place over medium heat; cook, stirring constantly, about 5 minutes, until gelatin is dissolved.
Remove from heat; stir in lemon rind.
Turn into mixing bowl; chill until thickened.
Place mixing bowl in larger mixing bowl containing ice and water.
Beat with electric mixer until double in volume.
Blend in 1 1/2 cups whipped topping.
Spoon into pie crust; chill 3 to 4 hours, until firm.
Place remaining whipped topping in center of pie; garnish with twisted lemon slice, if desired.