Lemon Chiffon Pie

Ingredients

• 1 pre-baked 9-inch graham cracker crust
• 1 tbsp unflavored gelatin, softened in 1/4 cup cold water
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup heavy cream, whipped

Instructions

1. 1Whisk the egg yolks, half the sugar, and the lemon juice together in a saucepan and cook over low heat, stirring, until slightly thickened, about 5 minutes.
2. 2Remove from heat and stir in the softened gelatin and lemon zest until dissolved; cool to room temperature.
3. 3Beat the egg whites to soft peaks, gradually add the remaining sugar, and beat to stiff peaks; fold into the lemon mixture along with the whipped cream.
4. 4Pour the filling into the crust and smooth the top.
5. 5Refrigerate at least 4 hours, or until fully set, before slicing.

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