Lemon Chiffon Pie
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INGREDIENTS 4 large eggs
GRAHAM CRACKER CRUST
1-1/4 cups graham cracker crumbs*
1/3 cup butter, softened
1/4 cup granulated sugar
1/4 teaspoon cinnamon1 envelope unflavored gelatin
1/2 cup lemon juice
1 cup granulated sugar
1/4 teaspoon salt
1 tablespoon grated lemon peel
Yellow food color
1/2 cup heavy cream1/2 cup heavy cream
Confectioners' sugarSeparate eggs, placing whites in large bowl of electric mixer, yolks in double-boiler top. Let whites warm to room temperature, about 1 hour.
MAKE CRUST - Combine the crumbs, butter, 1/4 cup sugar and the cinnamon in a bowl; blend with fingers or fork.
With back of spoon, press mixture evenly on bottom and side, not on rim, of 9-inch pie plate. Refrigerate.
Sprinkle gelatin over 1/4 cup cold water to soften; set aside.
With wooden spoon, beat yolks slightly. Stir in lemon juice, 1/2 cup sugar and the salt. Cook, stirring, over hot, not boiling, water (water should not touch bottom of double-boiler top), until mixture thickens and forms coating on a metal spoon - 8 to 10 minutes. Add gelatin; stir to dissolve. Add lemon peel, 2 drops food color. Remove from water.
Turn into medium bowl; set in a larger bowl of ice cubes to chill, stirring occasionally, until thick as unbeaten egg white, about 10 minutes.
Meanwhile, beat whites at high speed until soft peaks form when beater is slowly raised (peaks bend slightly). Beat in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. Beat until stiff peaks form when beater is raised.
With rotary beater, beat 1/2 cup cream until stiff. With wire whisk, gently fold in gelatin mixture into whites just until combined.
Gently fold in whipped cream. Mound high in pie shell. Refrigerate until firm - about 3 hours.
Beat 1/2 cup cream with 2 tablespoons confectioners' sugar until stiff. Turn into pastry bag with number-5 tip. Make lattice on top, rosettes around edge.
Makes 8 servings
NOTE - *To make crumbs, crush about 18 graham crackers with rolling pin to make fine crumbs.