Lemon Chiffon Pie
7 ingredients
3 steps
Ingredients
- 6.5 oz graham cracker crumbs
- 1/2 cup butter, melted
- 4 None large eggs, separated
- 3/4 cup granulated sugar
- 3 tsp powdered gelatin, bloomed in 1/3 cup cold water for 5 mins
- 2 tsp lemon zest
- 1/3 cup lemon juice
Directions
-
1Combine graham cracker crumbs and butter in a medium bowl. Press firmly into base and sides of a 9 inch pie dish. Chill for 30 mins, or until firm.
-
2Meanwhile, to make the filling, stir egg yolks, 1/3 cup sugar, bloomed gelatin mixture, lemon zest and lemon juice in a medium heatproof bowl over a saucepan of simmering water until mixture has thickened slightly. Remove from heat. Cover and let cool to room temperature.
-
3Whip egg whites to soft peaks. Gradually whisk in remaining sugar, beating until dissolved after additions. Fold into lemon mixture then transfer to prepared pie pan and chill for 2-3 hours, or until set.
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