Squeeze fresh juice, measure, and put into sauce pan.
Measure ¾ cup of honey into a measuring cup. Remove 3 Tablespoons of the measured honey into a small bowl. Thoroughly mix pectin powder into the 3 Tablespoons of honey. Set honey and honey-pectin mixture aside.
Measure yogurt into a medium bowl and warm to 90 – 100 degrees F.
Bring juice in sauce pan to a boil. Add pectin-honey mixture, stirring vigorously for 1 minute to dissolve the pectin while the mixture comes back up to a boil.
Stir in remaining honey and remove from heat. Add juice mixture to warmed yogurt and stir well.
Cover and refrigerate in shallow pan until semi-firm (about ½ hour).
While juice mixture is chilling, whip the cream and vanilla together to stiff peaks. When juice mixture is semi-firm, gently fold in whipped cream.
Pour into crumb crust or pre-baked pie dough crust. Cover and freeze until firm or frozen.
Frozen Lemon or Lime Pie printed from PomonaPectin.com