Tangy Lemon Chiffon Pie

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

For the filling: – 1 envelope unflavored gelatin – 1/4 cup cold water – 1 cup granulated sugar – 1/2 cup fresh lemon juice

– 1 teaspoon lemon zest – 4 large egg yolks – 1/2 cup milk – 4 large egg whites – 1/4 teaspoon cream of tartar – 1/2 cup powdered sugar

Instructions: 1. Preheat the oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust. Bake for 8-10 minutes or until lightly golden. Allow it to cool completely.

In a small bowl, sprinkle gelatin over cold water and let it stand for a few minutes to soften.

In a saucepan over medium heat, combine granulated sugar, lemon juice, lemon zest, egg yolks, and milk. Cook, stirring constantly, until the mixture thickens. Remove from heat.

1. Add the softened gelatin to the lemon mixture, stirring until completely dissolved. Allow the mixture to cool to room temperature. 2. In a separate bowl, beat egg whites and cream of tartar until soft peaks form.

1. Once set, spread whipped cream over the top of the pie. 2. Garnish with lemon slices if desired. 3. Slice and serve chilled. Enjoy your Tangy Lemon Chiffon Pie!

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