Description
This mild and airy Lemon Chiffon Pie is made with a simple three-element graham cracker crust and an easy lemon curd that is made inside the microwave. This delicious easy pie is a lemon fans delight.
Ingredients
- FOR THE CRUST:
- 1-½ cup Graham Cracker Crumbs
- ¼ cups Sugar
- 6 Tablespoons Butter, Melted
- FOR THE FILLING:
- 4 Tablespoons Butter
- 1 envelope (1/4 Oz. Size) Unflavored Gelatin
- ¼ cups Cold Water
- 1 cup Sugar, Divided
- 4 Pasteurized Eggs, Separated (Yolks And Egg Whites In Separate Bowls)
- ½ cups Fresh Lemon Juice
- 1 entire Lemon, Zested
Preparation
For the crust, stir graham cracker crumbs, sugar and melted butter. Firmly press crumb combination into bottom and up sides of a 9-inch pie dish. Bake at 350ºF for 7–8 minutes. Remove from oven and cool for half-hour.
Stir gelatin and cold water collectively. Let take a seat for 5 mins.
In medium microwavable bowl, integrate half cup sugar and egg yolks till easy. Whisk in lemon juice, lemon zest and melted butter. Microwave in 1-minute intervals, stirring after each minute until aggregate is thick enough to coat the lower back of a spoon, about four-5 minutes. While combination is still warm, whisk in softened gelatin. Allow lemon curd to chill for 20–30 minutes.
In a clean bowl, whip egg whites till tender peaks shape. Slowly add ultimate half cup sugar while whipping. Fold egg whites into lemon curd.
Pour filling into graham cracker crust and kick back numerous hours up to overnight. Garnish with whipped cream and lemon slices.
Note: I do recommend which you use pasteurized eggs on this recipe because the whites will no longer be cooked. I actually have covered an article within the related weblog submit about how to pasteurize your own eggs. Some grocery shops do promote eggs which have been pasteurized.
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