Lemon Curd Chiffon Pie

Ingredients: For the Crust: – 1 1/2 cups graham cracker crumbs – 1/4 cup sugar – 1/2 cup unsalted butter, melted

For the Lemon Curd: – 1 cup granulated sugar – 3 tablespoons cornstarch – 1/4 teaspoon salt – 1 cup water – 3 large egg yolks, beaten

For the Crust: 1. Preheat your oven to 350°F (180°C). 2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter.

1. Press the mixture into the bottom and up the sides of a 9-inch pie dish. 2. Bake the crust for about 10 minutes or until it's set. Allow it to cool completely.

1. In a saucepan, whisk together sugar, cornstarch, and salt. 2. Gradually whisk in water until smooth.

1. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. 2. Boil for 1-2 minutes, then remove from heat.

1. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture. 2. Return the egg mixture to the saucepan and cook, stirring constantly, for 2 minutes.

1. In a small bowl, sprinkle gelatin over cold water. Allow it to soften for a few minutes. 2. In a saucepan, gently heat the softened gelatin until it dissolves. Let it cool slightly.