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Ingredients

1 (.25 ounce) package unflavored gelatin ¼ cup cold water 4 egg yolks 4 egg whites 1 cup white sugar ½ cup fresh lemon juice 1 teaspoon lemon zest ½ teaspoon salt 1 (9 inch) prepared graham cracker crust

Nutrition Info

190.3 calories carbohydrate: 30.8 g cholesterol: 68.3 mg fat: 6.4 g fiber: 0.4 g protein: 3.5 g saturatedFat: 1.6 g servingSize: - sodium: 233 mg sugar: 24.6 g transFat: : - unsaturatedFat: : -

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.

1 - 9 inch

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.