Lemon Chiffon Pie With Gingersnap Crust
Lemony and light. The lemon chiffon pairs well with gingersnap crust but a standard pie crust could be used as well. Make the night before to allow time for the filling to cool and set.Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 352.
- 9 inch baked Gingersnap Cookie Crust
- 1 envelope unflavored gelatin
- 1/3 cup granulated sugar
- 4 eggs separated
- 1/3 cup water
- 1 tablespoon grated lemon peel
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- Whipped Cream made from 1/2 cup heavy cream
- shredded lemon peel
- In 1-quart saucepan, combine gelatin and 1/3 cup sugar.
- In small bowl with whisk, beat egg yolks, water, lemon peel and lemon juice. Stir into gelatin mixture.
- Cook over medium-low heat; stirring constantly, until mixture thickens and coats spoon. Remove saucepan from heat.
- In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar is completely dissolved.
- Use whisk to gently fold lemon mixture into egg whites just until blended.
- Pour into piecrust; use rubber spatula to even out surface. Refrigerate pie until lemon chiffon filling is set.
- To serve, spoon whipped cream in mounds around pie edge and sprinkle with shredded lemon peel.
Best when served the same day it is made. Make early in the day to allow time for the filling to set. Try using room temperature eggs for fluffier egg whites.