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1
To prepare the filling, in a small bowl, combine the 1 teaspoon water with the gelatin and let soften.
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2
While the gelatin is softening, in a medium bowl, whisk together the egg, egg yolks, and sugar.
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3
While whisking, add the cornstarch and salt.
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4
Mix in the lemon juice, 1 cup hot water, the butter, and lemon zest.
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5
Transfer the filling to a medium saucepan and cook it over medium heat, scraping the sides of the pan frequently to prevent any burning.
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6
Whisk continuously until the mixture becomes bubbly and thick, about 6 minutes.
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7
Remove the saucepan from the heat and add the gelatin to the filling, folding it in with a rubber spatula until all ingredients are combined.
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8
Using a spatula, gently fold the meringue into the filling so that they are thoroughly combined.
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9
Pour the lemon filling into the pie shell and refrigerate for at least 2 hours before serving.
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10
When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie.
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11
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
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12
Sprinkle the lemon zest on top of the whipped cream.
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13
Lemon Chiffon Pie should be served cold.
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14
It can be stored in the refrigerator for up to 3 days.
