Description
Fantasize an airy lemon cloud hugged by a crumbly crust. That’s our Lemon Chiffon Pie. Where the rush of lemons proms with the cushy sweetness of homemade pie. Every morsel brings together a combination of sour and sweet. Evoking rememberings of summer days and soft breezes wafting in through windows. A hymn to life’s delights. And a thought of the mysticism. That materializes when you imbue lemons and laughter with a dash of love.
Ingredients
¼ c cold water
1 (.25 oz) package unflavored gelatin
1 c white sugar, divided
4 egg yolks
½ c fresh lemon juice
½ tsp salt
1 tsp lemon zest
4 egg whites
1 (9 inch) prepared graham cracker crust
Instructions
Start by sprinkling gelatin over a quarter cup of water in a bowl and let it sit for 5 minutes.
Prepare Custard: In another bowl whisk together half a cup of sugar, egg yolks, lemon juice and salt. Cook this mixture over a boiler while stirring until it thickens like custard. Add lemon zest and the softened gelatin. Allow it to cool for 10 to 15 minutes.
In a bowl beat egg whites until they become foamy. Slowly add the remaining half cup of sugar while beating until soft peaks form.
Gently fold the beaten egg whites into the custard mixture.
Fill Pie Crust: Pour the mixture into the graham cracker crust. Refrigerate until it sets, about 2 hours or more.
Top, with whipped cream if you like and savor your creation!
Notes
For a gluten-free crust: Opt, for gluten-free graham crackers or any alternative gluten-free cookies as the foundation. Crush them. Blend with melted butter to form your crust.
Helpful Hint: Remember to inspect labels to confirm that your ingredients are officially certified as gluten-free. Particularly if you’re serving individuals, with celiac disease or significant gluten sensitivities. Constructing this adjustment lets everyone savor a portion of this treat without any troubles!
- Prep Time: 20 mins
- Cook Time: 10 mins
