Heavenly Lemon Chiffon Pie |
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Prep Time: 45 Minutes Cook Time: 720 Minutes |
Ready In: 765 Minutes Servings: 10 |
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This recipe was given to me by a friend. It is so light and fluffy! Cook time includes cooking and refrigeration time before serving. Ingredients:
1 (9 ounce) graham cracker crust |
1 tablespoon unflavored gelatin |
1/4 cup cold water |
4 large egg yolks (slightly beaten) |
3 tablespoons lemon juice |
1 tablespoon lemon zest, grated |
1 cup sugar |
1/4 teaspoon salt |
4 large egg whites |
Directions:
1. Sprinkle gelatin over 1/4 cup cold water which has been placed in a small bowl and let the gelatin stand about 15 minutes until it softens.
2. Place egg yolks, lemon juice, lemon zest, 1/2 cup of the sugar and the salt into the top of a double boiler.
3. Heat the water in the bottom of the double boiler to simmer (don't boil) and beat yolk mixutre constantly with a whisk until it becomes thick.
4. Add the gelatin mixture to the custard mixture and stir until combined well.
5. Allow this mixture to cool completely.
6. In a medium bowl, beat the egg whites until soft peaks form.
7. Gradually add the remaining 1/2 cup of sugar and continue beating until the mixture is stiff, but not dry.
8. Gently fold 1/3 of the egg white mixture into the cooled custard mixture, folding in until no egg whites can be seen.
9. Fold in the remaining egg white mixture until no white can be seen.
10. Pour the lemon mixture into the piecrust and refrigerate overnight.
11. I serve this with a dollop of Cool Whip on each slice.
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