Indulge in the delightful allure of a classic Southern dessert with this Lemon Chiffon Pie. This recipe presents a tantalizing combination of a zesty lemon curd and a buttery graham cracker crust, creating a harmonious balance between tangy and sweet. The no-bake nature of this pie ensures a light, airy texture that’s perfect for any occasion, whether it’s a family gathering or a casual get-together.
Ideal for making ahead, this pie benefits from a thorough chill in the refrigerator, allowing the flavors to meld beautifully. Here’s a step-by-step guide to creating this refreshing dessert.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Chiffon Filling:
- 4 tablespoons unsalted butter
- 1.25-ounce package unflavored gelatin
- 1/4 cup cold water
- 1 cup granulated sugar
- 4 large pasteurized eggs, separated (yolks and whites in different bowls)
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
For Garnishing (optional):
- Whipped cream
- Lemon slices
Instructions
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