Handwritten recipe for Lemon Rhubarb Pie
by: salvagedrecipes

Lemon Rhubarb Icebox Pie

Rhubarb Lemon Pie
Rhubarb Lemon Pie combines the tangy zest of lemon with the tart sweetness of rhubarb in a smooth, creamy filling layered into a pie shell. This dessert reflects the ingenuity of using seasonal produce, rhubarb being a spring favorite, paired with nostalgic ingredients like whipped cream and gelatin. It’s beloved for its light texture, refreshing flavor, and the vibrant contrast between tart and sweet, making it a perfect finish for spring and summer meals.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 239 kcal

Ingredients
  

  • 3 oz lemon gelatin
  • ¾ cup hot water
  • ¾ cup sugar
  • 1 lemon (Juice and zest)
  • 1 cup whipped cream (or whipped topping)
  • 2 cups rhubarb (cooked & sweetened )
  • 1 9-inch pie shell (baked )

Instructions
 

Step 1: Dissolve Gelatin

  • In a medium bowl, dissolve the lemon gelatin in 3/4 cup of hot water.

Step 2: Add Sweeteners

  • Stir in 3/4 cup of sugar and mix until fully dissolved.

Step 3: Add Lemon

  • Add the juice and zest of one lemon. Let the mixture cool until slightly thickened.

Step 4: Combine Ingredients

  • Fold in 1 cup of whipped cream and 2 cups of cooked, sweetened rhubarb.

Step 5: Assemble Pie

  • Pour the mixture into a pre-baked 9-inch pie shell.

Step 6: Chill to Set

  • Refrigerate the pie for 2–4 hours or until firm.

Tips

  • Fold in fresh chopped rhubarb instead of pre-sweetened if you prefer a tarter flavor.
  • Add a few drops of red food coloring for a soft pink hue.
  • Swap lemon gelatin for strawberry or raspberry for a fruity twist.
  • Use stabilized whipped cream (with gelatin) to prevent deflation.
  • Add a graham cracker crust for richer flavor instead of traditional pastry.
  • Mix in a handful of crushed berries for added texture.
  • Try replacing part of the sugar with honey for deeper sweetness.
  • Garnish with grated lemon zest or thin lemon slices.
  • Make it frozen—pour into crust and freeze for an icebox pie.
  • For less sweetness, reduce added sugar by ¼ to ½ cup.

Nutrition

Calories: 239kcalCarbohydrates: 42gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 139mgPotassium: 139mgFiber: 1gSugar: 29gVitamin A: 86IUVitamin C: 10mgCalcium: 42mgIron: 1mg
Keyword classic american dessert, handwritten recipe, heirloom dessert, lemon gelatin pie, no-bake pie, rhubarb dessert, vintage recipe
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