Susan Morasca, Cayucos, California, remembers a childhood treat her family called Lemon Chiffon Pie. It was like a cheesecake, but lighter in consistency, almost "bubbly," with a graham cracker crust. It wasn't baked, and Susan thinks it contained lemon gelatin or lemon pudding along with sour cream or cream cheese.
George Andrews, Macomb Township, Michigan, sent a recipe that was his great-aunt's. George says he grew up eating this pie, and he still occasionally makes it for family gatherings. "It is the first dessert to go," he says. "It's so light and airy, like eating a cloud."
MORE FROM RECIPE BOX:
Yields 12 to 16 servings
1 box (2 ounces) lemon gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, room temperature
1 cup sugar
3 tablespoons fresh lemon juice
1 can (12 ounces) evaporated milk, well-chilled
2 to 3 cups graham cracker crumbs
1 stick sweet butter, melted
Dissolve gelatin in boiling water; chill until slightly thickened.
Cream together cream cheese, sugar and lemon juice (a blender works well). Add thickened gelatin and blend well.
Using chilled beaters and bowl (I freeze them overnight), whip evaporated milk until stiff. Gently, so you don’t deflate the whipped evaporated milk, fold in gelatin mixture.
Mix graham cracker crumbs with butter. Reserve some crumbs, and press remaining crumbs onto bottom and halfway up sides of 9-by-12-by-2-inch pan. Spread filling over graham cracker crust and sprinkle reserved crumbs over top. Chill overnight.
Serve plain or with fresh fruit.
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