Lemon Chiffon Pie

british european french greek middle eastern region dessert drink sweet sour savory umami medium fast

Prep

21 min

Cook

29 min

Total

50 min

Ingredients (9)

¼ cup cold water g

1 (.25 ounce) package unflavored gelatin g

1 cup white sugar, divided g

4 egg yolks g

½ cup fresh lemon juice g

½ teaspoon salt g

1 teaspoon lemon zest g

4 egg whites g

1 (9 inch) prepared graham cracker crust g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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