Lemon Cream Pie

• measuring spoons

• measuring cups

• small bowl

• 8-inch springform pan

• wooden spoon

• small saucepan

• beater

• small knife

• grater

• 3/4 cup graham cracker crumbs

• 3 tbsp. granulated sugar

• 3 tbsp. butter or margarine, melted

• 1 envelope unflavored gelatin

• 1/4 cup water

• 3/4 cup heavy cream

• 2/3 cup granulated sugar

• 2 tsp. grated lemon peel

• 1/3 cup lemon juice

• 1 cup plain yogurt

• 5 lemon slices

• 15 min. prep

• 2 - 3 hours chilling

In small bowl, mix graham cracker crumbs and sugar. Stir in butter. Press mixture into bottom of springform pan.

Sprinkle gelatin over water in saucepan. Cook over low heat, stirring until gelatin is dissolved. Remove from heat and cool slightly.

Beat heavy cream and sugar until stiff. Stir lemon peel, lemon juice and yogurt into gelatin. Fold lemon mixture into whipped cream. Turn into springform pan. Cover and refrigerate until set, 2 to 3 hours. Just before serving, cut halfway through lemon slices and garnish pie with twisted lemon slices.