lemon chiffon pie

ingredients

• servings: 1
• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 4 egg yolks
• 4 egg whites
• 1 cup white sugar
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1 (9 inch) prepared graham cracker crust

recipe

• soften gelatin in water 5 minutes.
• beat yolks and add 1/2 cup of the sugar, lemon juice and salt. cook in the top of a double boiler, stirring constantly, until of custard consistency. add grated lemon zest and softened gelatin and stir thoroughly. cool.
• when mixture begins to get thick, in a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. fold egg whites into custard.
• pour filling into pie shell and chill in refrigerator. serve when firm. garnish with sweetened whipped cream if desired.