Lemon Chiffon Pie Recipe
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 4 egg yolks
- 4 egg whites
- 1 cup white sugar
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 (9 inch) prepared graham cracker crust
step 1: Soften gelatin in water 5 minutes.
step 2: Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
step 3: When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
step 4: Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.