This Lemon Chiffon Pie is bound to brighten your days, right from your dessert table. It’s light. It’s fluffy. And that last bite will have you wishing there was more!
I’m pretty sure in the land of food-blog-writing, there is kind of a rule that says no one wants to hear you talk about the weather. I can pretty much bet that is an accurate statement. But I can also bet that it’s something we can all relate to. Most of us hate to be cold, are sick of the cold, and are looking forward to warmer days. Although, in just a few short months, I will most likely be begging for a bit of relief from the desert heat we get in Utah. I am not a fan of the extreme temperatures, and it seems that that’s all we get here in Utah. Either 20 degrees or 90 degrees. I could go for a solid 77 (and only about 5 degrees hotter or colder, or I’m uncomfortable).
Does anyone else have a very small range of comfortable temps? It’s literally only about a 10 degree span. In my opinion, that’s ridiculous.
Anyway, so regardless of what the temperature is like in your neck of the woods, this Lemon Chiffon Pie is going to bring you sunshine and warmth. You just can’t eat it and think cold thoughts – it’s not possible! I got this recipe out of a Lion House Pie Cookbook that my parents gifted to me a couple years ago on my birthday (the same birthday that I had to jump into a pool with all my clothes on to save my 3 year old from drowning…. another story – another day). The Lion House in Salt Lake City, is known for their pies and their rolls, so I knew this pie was going to be a good one.
And don’t let the term “chiffon” scare you away. It’s super simple and makes for a very light and fluffy pie. Totally says warm weather!
- 1 1/2 cups graham cracker crumbs (about 8 graham crackers)
- 1/2 cup butter , melted
- 1/4 cup granulated sugar
- 1 envelope unflavored geletin
- 1 cup granulated sugar , divided
- 1/8 teaspoon salt
- 4 eggs , separated
- 1/2 cup cold water
- 1 teaspoon lemon zest (from about 1 lemon)
- the juice of one lemon
- Lemon slices , for garnish (optional)
For Crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a small bowl. Press mixture evenly in the bottom and sides of a 9-inch pie pan. Bake at 375 degrees for 8-10 minutes. Cool on wire rack.
For Filling: Combine gelatin, 1/2 cup sugar, and salt in a medium saucepan. Stir in well-beaten egg yolks, water, lemon zest, and lemon juice. Cook and stir over medium heat until gelatin dissolves and mixture begins to thicken slightly and is bubbly.
Remove from heat. Chill to consistency of corn syrup, stirring occasionally.
Beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. Fold egg whites into lemon mixture. Spoon into graham cracker shell.
Chill for several hours before serving.
Garnish with lemon slices if desired.