An awesome summer pie! Excellent with BBQ or potluck if you want a light, lemony dessert. I like to make my own graham cracker crust (buy the ready to use Keebler Graham cracker crumbs) since it tastes so much better - sweeter, crunchier and homemade tasting. I think the ready made crusts always taste stale and they crumble and fall apart when you cut into them. Like others, I added about 5-6 drops of yellow food coloring, added 1.5 teaspoon lemon extract and increased lemon juice to 2/3 cups (use quality bottled lemon juice).
Sweet and tangy, similar to a lemon chiffon pie and will take you a whole 15 min. from start to finish. TIP- Freeze this, especially if you add more lemon juice. Trust me, it won't be 'frozen', but will taste like a silky key lime pie coming out of the freezer. The fridge isn't cold enough to firm this up. I also make this in a 9 in. springform pan which makes serving and cutting very easy.
Get the recipe here >> Whole Lemon Pie @ lovelylittlekitchen.com