Lemon Chiffon Pie Recipe

Lemon Chiffon Pie Recipe

  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 4 egg yolks
  • 4 egg whites
  • 1 cup white sugar
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 (9 inch) prepared graham cracker crust
  1. Soften gelatin in water 5 minutes.
  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.
  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.
  4. Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
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