LEMON CHIFFON PIE (AMERICA'S TEST KITCHEN)
Steps:
- Oven rack to lower middle. Oven 325 degrees. Crust: 1. Graham crackers in food processor to fine (30 sec). Pulse to combine sugar and salt and butter (resemble wet sand). 2. Press evenly onto bottom and side of 9" pie plate. Bake to until lightly brown (15-18 min). Filling: A. In two small bowls, sprinkle 1/2 tsp gelatin over 2 tbs water Let soften separately (5 min). B. Thoroughly whisk 2 eggs and 3 yolks in medium saucepan. Whisk in 1 cup sugar, cornstarch and salt. Whisk in cream and lemon zest and juice. C. Cook over medium heat, stirring constantly for 4-5 min (should register 170 degrees). D. Stir in 1 gelatin mixture until dissolved. Remove from heat and let stand 2 min. E. Remove 1 1/4 cup of curd from saucepan and pour through fine mesh strainer in bowl. F. Pour in pie shell and place in freezer. G. Whisk remaining gelatin and cream cheese into remaining curd in saucepan. (Heat if necessary to combine.) H. Beat 3 egg whites on medium low until foamy (2 min). Increase speed to medium-high and slowly add remaining 1/4 cup sugar until stiff and glossy (4 min). I. Add remaining curd - cream cheese and whip on medium speed until few streaks remain (30 sec). J. Scrape sides of bowl and mix until no streaks remain. K. Pour over curd in pie shell -- allowing to mound in center. L. Refrigerate for at least 4 hours (up to 2 days) before serving.
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