Posted on | December 6, 2007 | 1 Comment
I’ve adapted this from a recipe posted on a message board that was more complicated. I love this – and everyone who has tried it has loved it. It is deceptively simple, and ends up tasting superb. If you can’t have lemon meringue pie due to egg sensitivity or just because it is a pain to make, you’ll like this. It’s also a lot easier to make than lemon meringue!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free recipe.
- 2 boxes lemon Jello(tm) gelatin
- 2 cups boiling water
- 1 14 oz can coconut milk
- about 1/4 cup lemon juice
Find a glass pie plate or loaf pan, or bowl that will easily accomodate 4 cups worth of liquid.
Pour the powder from the Jello box into the glass dish. Add 2 cups boiling water, and whisk well, until the powder has completely dissolved.
Pour the coconut/lemon juice mixture into the dish with the Jello and water. Mix together. Put it in the refrigerator until set.
The coconut milk will rise to the top, and the bottom will be clear – this is why you use a glass dish – it looks so pretty! Serve in glass dishes so everyone can appreciate how pretty it looks. This should serve 8, but we rarely have leftovers with our family of 5.