LEMON CHIFFON PIE
I just love lemons! Just the thought of lemon makes my mouth water. If I lived in a year round warm climate I would certainly have a lemon tree in my yard. I put lemon in my water, in my tea and in my vodka (wink wink). I don't think I have ever prepared or ate a lemon recipe that I did not love. This mouthwatering Lip...
Provided by Beth Pierce
Categories Pies
Time 40m
Number Of Ingredients 10
Steps:
- 1. Stir together graham cracker crumbs, 1/4 cup sugar and 6 tablespoons melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 7-8 minutes. Remove from oven and cool for 30 minutes.
- 2. Melt 4 tablespoons butter and allow to cool for 5 minutes.
- 3. Stir gelatin and water together. Let sit for 5 minutes
- 4. In medium microwavable bowl combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon; approximately 4-5 minutes.While mixture is still warm whisk in softened gelatin. Allow lemon curd to cool for 20-30 minutes.
- 5. In a clean bowl, whip egg whites until soft peaks form, slowly add remaining 1/2 cup sugar while whipping. Fold egg whites into lemon curd.
- 6. Pour filling into graham cracker crust and chill several hours up to overnight. Garnish with whipped cream and lemon slices.
- 7. NOTES I do recommend that you use pasteurized eggs in this recipe since the whites will not be cooked. I have included an article in the post about how to pasteurize your own eggs. Some grocery stores do sell eggs that have been pasteurized.
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