Lemon Chiffon Pie

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READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake piecrust according to package directions and let cool; refrigerate until ready to use.
  • Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
  • In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
  • Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
  • Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
  • Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
  • In a large bowl, beat the 4 egg whites until soft peaks form.
  • Beat in the cream of tartar.
  • Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
  • Beat in the vanilla.
  • The whites should be firm but not dry.
  • Gently fold about one-third of the whites into the lemon mixture.
  • Add the remaining whites and continue to fold until evenly blended.
  • Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
  • Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
  • Serve with a dollop of whipped cream and berries on top.
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