Lemon Chiffon Pie

Light and luscious lemon chiffon is just the ticket after serving a heavy meal. Use caution though as immune compromised persons should not eat raw eggs or raw egg whites.

Ingredients

 * 8-inch single pie crust, baked, or 8-inch graham cracker crust
 * 1 tablespoon unflavored gelatin
 * 1/4 cup cold water
 * 3 egg yolks
 * 1/2 cup lemon juice
 * 1/2 teaspoon grated lemon rind (zest)
 * 3/4 cup sugar
 * 3 egg whites
 * 1/4 teaspoon salt

Steps

 * 1) Prepare baked pie crust or graham cracker crust, your choice.
 * 2)  Soften gelatin in cold water.
 * 3)  Beat egg yolks slightly.
 * 4)  Add lemon juice, rind and half the sugar.
 * 5)  Cook over low heat, stirring constantly, until mixture begins to thicken. This should take between 10 to 15 minutes.
 * 6)  Add gelatin and stir until dissolved.
 * 7)  Chill until mixture begins to thicken.
 * 8)  Beat egg whites until foamy.
 * 9)  Add salt and beat until stiff peaks begin to form.
 * 10)  Add remaining sugar, slowly to incorporate sugar granules into egg whites, beat constantly until stiff.
 * 11)  Fold egg whites into chilled egg yolk mixture.
 * 12)  Pile into prepared pie crust.
 * 13)  Chill.

Warnings

 * Use only clean, uncracked eggs in this recipe. Immune compromised persons, including young children and the elderly, should not eat any raw eggs or egg whites.

Things You'll Need

 * Measuring cups and spoons
 * Pie plate
 * Mixer

Sources and Citations

 * USDA Family Fare A Guide to Good Nutrition, #1, 1978.