Lemon Chiffon Pie

This lemon chiffon pie is light and fluffy with a creamy filling made with gelatin, lemon zest, lemon juice, egg yolks, and whipped egg whites.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 190 Calories

Ingredients

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

Recipe Instructions

Step 1

Pour cold water into a bowl; add gelatin and let stand until softened, about 5 minutes.

Step 2

Beat 1/2 cup of sugar, egg yolks, lemon juice, and salt together in a bowl until smooth. Cook in the top of a double boiler, stirring constantly, until it is the consistency of custard. Add grated lemon zest and softened gelatin and stir thoroughly; set aside to thicken and cool, about 10 to 15 minutes.

Step 3

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/2 cup of sugar, continuing to beat until soft peaks form; fold egg whites into cooled custard mixture.

Step 4

Pour filling into prepared pie shell and chill in refrigerator until firm, at least 2 hours. Garnish with sweetened whipped cream if desired.