Here’s a simple recipe for a refreshing Lemon Chiffon Pie:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Filling:
- 1 envelope (about 1 tablespoon) unflavored gelatin
- 1/4 cup cold water
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 large eggs, separated
- 1 tablespoon grated lemon zest
- 1/4 teaspoon salt
- 1 cup whipped cream (for folding into the filling)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make the Crust:
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture into the bottom of a pie dish to form the crust.
- Bake the crust for 8-10 minutes until it sets. Allow it to cool completely.
- Prepare Gelatin:
- In a small bowl, sprinkle gelatin over cold water and let it soften.
- Make Filling:
- In a saucepan, whisk together sugar, lemon juice, egg yolks, lemon zest, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat, add the softened gelatin, and stir until completely dissolved.
- Allow the lemon mixture to cool to room temperature.
- Whip Egg Whites:
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold In Whipped Cream and Egg Whites:
- Gently fold the whipped cream into the cooled lemon mixture.
- Then, fold in the beaten egg whites until well combined.
- Assemble:
- Pour the lemon chiffon filling into the cooled pie crust.
- Smooth the top with a spatula.
- Chill:
- Place the pie in the refrigerator to set for at least 4 hours or until firm.
- Serve:
- Once set, slice the Lemon Chiffon Pie and serve chilled.
- Optional Garnish:
- Garnish with additional whipped cream, lemon zest, or lemon slices if desired.
Enjoy your light and citrusy Lemon Chiffon Pie!