Lemon chiffon pie features a light, airy lemon filling on top of a buttery graham cracker crust. With plenty of tart, lemony flavor, this pie makes a beautiful addition to any spring menu.
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined and the crumbs are moistened. Pour the mixture into (1) greased 9-inch pie plate; using your hands and the flat bottom of a glass or measuring cup, press the mixture into the bottom and up the sides of the pie plate.
Bake for 10 minutes. Let cool completely.
Make the pie:
Place the cold water in a small bowl. Sprinkle the powdered gelatin over the top; set aside to bloom.
In a double boiler, whisk together the egg yolks, ½ cup of the sugar, salt, and lemon juice until well combined. Continue to cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
Remove from the heat and whisk in the bloomed gelatin and lemon zest until well combined. Place the bowl in the refrigerator for 25-30 minutes, stirring periodically, until cooled and starting to thicken.
In a medium bowl, use an electric hand mixer to beat the egg whites to stiff peaks. Slowly add the remaining ¼ cup sugar and continue mixing until just combined.
Using a rubber spatula, gently fold the egg whites into the lemon mixture ¼ at a time, making sure to fully incorporate each addition before adding the next.
Gently pour the filling into the prepared and cooled pie crust, spreading to smooth the top.
Place the pie in the refrigerator for at least 3-4 hours to finish setting before serving. Top with whipped cream for serving and garnish with curls of lemon zest, if desired.
Notes
If you prefer, you can use my homemade pie crust in lieu of the graham cracker crust. Make sure the pie shell is fully baked and cooled before adding the filling.Leftover lemon chiffon pie can be stored, covered, in the refrigerator for up to 3 days.Since the egg whites are uncooked, I recommend using pasteurized eggs in this recipe.