Lemon Chiffon Pie #2

By carvalhohm

Ingredients

• 9 ″ graham cracker crust
• 1 tbsp unflavored gelatin
• 1/4 cup cold water
• 4 large egg yolks (slightly beaten)
• 3 tbsps lemon juice
• 1 tbsp grated lemon zest, with some extra for garnish
• 1 cup sugar
• 1/4 tsp salt
• 4 egg whites

Details

Servings 8
Adapted from chefronlock.com

Preparation

Step 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.

Place egg yolks, lemon juice, lemon zest, 1/2 cup of the sugar and the salt into the top of a double boiler.

Heat the water in the bottom of the double boiler to simmer (don’t boil) and beat yolk mixture constantly with a whisk until it becomes thick.

Add the gelatin mixture to the custard mixture and stir until combined well.

Allow this mixture to cool completely.

In a medium bowl, beat the egg whites until soft peaks form.

Gradually add the remaining 1/2 cup of sugar and continue beating until the mixture is stiff, but not dry.

Gently fold 1/3 of the egg white mixture into the cooled custard mixture, folding in until no egg whites can be seen.

Fold in the remaining egg white mixture until no white can be seen.

Pour the lemon mixture into the pie crust and refrigerate overnight.

Before serving, sprinkle on small bits of grated lemon peel on top pf pie.