Lemon cheffon pie 🍋 🍰

 

Ingredients

• ¼ cup cold water

• 1 (.25 ounce) package unflavored gelatin

• 1 cup white sugar, divided

• 4 egg yolks

• ½ cup fresh lemon juice

• ½ teaspoon salt

• 1 teaspoon lemon zest

• 4 egg whites

• 1 (9 inch) prepared graham cracker crust

Directions

1. Pour cold water into a bowl; add gelatin and let stand until softened, about 5 minutes.

2. Beat 1/2 cup of sugar, egg yolks, lemon juice, and salt together in a bowl until smooth. Cook in the top of a double boiler, stirring constantly, until it is the consistency of custard. Add grated lemon zest and softened gelatin and stir thoroughly; set aside to thicken and cool, about 10 to 15 minutes.

3. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/2 cup of sugar, continuing to beat until soft peaks form; fold egg whites into cooled custard mixture.

4. Pour filling into prepared pie shell and chill in refrigerator until firm, at least 2 hours. Garnish with sweetened whipped cream if desired.

Editor's Note:

This recipe contains raw egg whites. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.