Emulsifier Free Lemon Chiffon Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 1 tbsp unflavored powdered gelatin
- ¼ cup cold water
- 4 pasteurized egg yolks
- ½ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest
- ¼ tsp salt
For the Italian meringue
- 4 pasteurized egg whites
- ½ cup granulated sugar
- 3 tbsp water
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- lemon slices or zest curls, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, 3 tbsp sugar, and melted butter until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10–12 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and let cool completely.
- 2
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes, until the gelatin has absorbed the water and the surface looks wrinkled and firm.
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