Lemon Chiffon Pie

Egg yolks, lemon juice and sugar are combined and stirred over gently simmering water until thick and creamy. Gelatin, lemon zest and then sweetened whipped egg whites are stirred in. Then this airy custard is spooned into a baked pie shell and chilled.

• Calories: 190 Calories

Ingredients

• 1 cup white sugar
• 4 egg whites
• 1 teaspoon lemon zest
• 4 egg yolks
• 1 (9 inch) prepared graham cracker crust
• 1 (.25 ounce) package unflavored gelatin
• 0.5 teaspoon salt
• 0.25 cup cold water
• 0.5 cup fresh lemon juice

Recipe Instructions

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.