Ingredients
- 1 pre-made graham cracker crust
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 2 teaspoons unflavored gelatin
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup heavy whipping cream
- Additional lemon slices and zest for garnish (optional)
Instructions
Begin by preparing your filling. In a medium saucepan over low heat, combine the sugar, lemon juice, lemon zest, and salt. Stir until the sugar dissolves completely. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes until it softens. Once softened, add the gelatin mixture to the saucepan, stirring until fully dissolved. Remove from heat and let cool slightly.
Next, in a separate bowl, beat the egg whites with cream of tartar until stiff peaks form. This will give the pie its light and airy texture. Gently fold the lemon mixture into the egg whites until just combined, being careful not to deflate the whites.
In another bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the lemon-egg white mixture, mixing until smooth and well combined.
Pour the lemon chiffon filling into the prepared graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
Before serving, garnish with additional lemon slices and zest if desired. Slice and enjoy the refreshing taste of this delightful lemon chiffon pie!