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Lemon Chiffon Pie
Lemon Chiffon Pie
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
165 minutes
Deliciously airy lemon chiffon pie featuring a creamy gelatin-based filling infused with tangy lemon flavors.
Ingredients:
  • 0.25 cup cold water
  • 1 (.25 ounce) package unflavored gelatin
  • 1 cup white sugar, divided
  • 4 egg yolks
  • 0.5 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 egg whites
  • 1 (9 inch) prepared graham cracker crust
Instructions:
  • In a bowl, gracefully pour cold water and sprinkle gelatin over the top. Allow it to rest and soften for approximately 5 minutes.
  • In a bowl, whisk together 1/2 cup of sugar, egg yolks, lemon juice, and salt until smooth. Cook in a double boiler, stirring continuously, until it thickens like custard. Mix in grated lemon zest and softened gelatin until well combined. Let it sit for 10 to 15 minutes to thicken and cool before using.
  • Whisk egg whites in a glass, metal, or ceramic bowl until foamy. Slowly mix in the remaining 1/2 cup of sugar while continuing to beat until soft peaks form; gently fold egg whites into cooled custard mixture.
  • Transfer the filling into the pie shell and refrigerate until firm, for a minimum of 2 hours. Optionally top with sweetened whipped cream before serving.

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