Blast from the Past – Lemon Fluff Pie

The Junior League of Seattle has recently re-released (due to popular demand) our Seattle Classic Cookbook. Originally printed in 1983, this cookbook is fun to peruse and sure to bring back fond memories of classic ‘80s dishes. Of course, no ‘80s cookbook would be complete with Jell-O, or in this case, gelatin.

Whether you’re interested in bringing back the ‘80s or looking to experience them for the first time, you’ve got to try this fantastic Lemon Fluff Pie. To make it you’ll need:

  • 1 tablespoon unflavored gelatin
  • 1 cup sugar
  • ½ teaspoon salt
  • 4 eggs, separated
  • ½ cup lemon juice
  • 2/3 cup water
  • 1 teaspoon grated zest of lemon
  • ½ cup of heavy cream, whipped
  • 1 baked 9” pie crust
  • Heavy cream, whipped, and grated zest of lemon for garnish

In a saucepan, thoroughly mix gelatin, ½ cup sugar, and salt. Beat together egg yolks, lemon juice, and water and stir into gelatin mixture. Cook and stir over medium heat until just boiling. Remove from heat and stir in lemon zest. Chill mixture, stirring occasionally, until partially set.

Beat egg whites until soft peaks form. Add remaining sugar and beat again until stiff peaks form and sugar dissolves. Fold into gelatin mixture. Fold in whipped cream, pour into crust and chill. Just before serving, frost with a thin layer of whipped cream and sprinkle with lemon zest.

Serves 8. Bon appetit!


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