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Lemon Parfait Pie


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  • 1 baked pie shell (8 inch size)
  • 1 small box lemon flavor gelatin
  • 1 1/4 cup hot water
  • 1 tsp grated lemon peel
  • 3 tbs lemon juice
  • 1 pint vanilla ice cream



Step 1

In a 2 quart saucepan dissolve gelatin in hot water
Add lemon peel and juice
Add ice cream by spoonfuls, stirring until melted.

Refrigerate until thickened, but not set - 25-30 minutes
Pour into pie shell. Refrigerate until firm 25-35 minutes

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