Lemon cheffon pie ๐Ÿ‹ ๐Ÿฐ

 



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.

0 Comments