Lemon Chiffon Pie

1. 1

   Combine graham cracker crumbs and butter in a medium bowl. Press firmly into base and sides of a 9 inch pie dish. Chill for 30 mins, or until firm.

2. 2

   Meanwhile, to make the filling, stir egg yolks, 1/3 cup sugar, bloomed gelatin mixture, lemon zest and lemon juice in a medium heatproof bowl over a saucepan of simmering water until mixture has thickened slightly. Remove from heat. Cover and let cool to room temperature.

3. 3

   Whip egg whites to soft peaks. Gradually whisk in remaining sugar, beating until dissolved after additions. Fold into lemon mixture then transfer to prepared pie pan and chill for 2-3 hours, or until set.

* Per serving · 4 servings · Values may vary.

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