INSTRUCTIONS:
1st Step – Prepare the Crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press the mixture firmly onto the bottom and up the sides of a 9-inch pie dish. Chill the crust while preparing the filling.
2nd Step – Prepare the Filling:
- In a small bowl, sprinkle the gelatin over cold water and let it soften for a few minutes.
- In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens slightly (about 8-10 minutes). Remove from heat.
- Add the softened gelatin to the hot lemon mixture, stirring until the gelatin is completely dissolved. Let the mixture cool to room temperature.
3rd Step – Whip the Egg Whites:
- In a separate clean bowl, beat the egg whites until stiff peaks form.
4th Step – Combine and Chill:
- Gently fold the whipped cream (or whipped topping) into the cooled lemon mixture until well combined and smooth.
- Gradually fold in the beaten egg whites until no streaks remain, taking care not to deflate the mixture.
- Pour the chiffon filling into the prepared crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours or until set.
5th Step – Garnish and Serve:
- Before serving, garnish the Lemon Chiffon Pie with additional whipped cream, lemon zest curls, or fresh lemon slices for a decorative touch.
- Slice and serve chilled, enjoying the delicate texture and vibrant flavors of this delightful pie.
RECIPE TIPS:
- For a variation, you can use a pre-made or homemade pastry crust instead of a graham cracker crust.
- Adjust the sweetness and tartness of the pie filling according to your preference by varying the amount of sugar and lemon juice.
- Ensure the gelatin is completely dissolved in the lemon mixture to avoid any graininess in the filling.
