Tangy Lemon Chiffon Pie

Ingredients: For the crust: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 6 tablespoons unsalted butter, melted

For the filling: – 1 envelope unflavored gelatin – 1/4 cup cold water – 3/4 cup fresh lemon juice

– Zest of 2 lemon – 4 large eggs, separated – 1 cup granulated sugar – 1/4 teaspoon salt – 1 cup heavy cream, whipped

Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Let it cool completely.

In a small bowl, sprinkle the gelatin over cold water and let it soften for about 5 minutes.

In a saucepan, whisk together the lemon juice, lemon zest, egg yolks, 3/4 cup sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat.

Add the softened gelatin to the lemon mixture and stir until completely dissolved. Let it cool to room temperature.

In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until glossy peaks form.

Gently fold the whipped cream into the cooled lemon mixture until fully combined. Then, carefully fold in the beaten egg whites until no white streaks remain.

Pour the lemon chiffon filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.

1. Once set, you can garnish your Tangy Lemon Chiffon Pie with additional whipped cream, lemon slices, or zest before serving. Enjoy your delicious and tangy dessert!