Lemon Chiffon Pie

Indulge in the delightful allure of a classic Southern dessert with this Lemon Chiffon Pie. This recipe presents a tantalizing combination of a zesty lemon curd and a buttery graham cracker crust, creating a harmonious balance between tangy and sweet. The no-bake nature of this pie ensures a light, airy texture that’s perfect for any occasion, whether it’s a family gathering or a casual get-together.

Ideal for making ahead, this pie benefits from a thorough chill in the refrigerator, allowing the flavors to meld beautifully. Here’s a step-by-step guide to creating this refreshing dessert.

Ingredients
For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Lemon Chiffon Filling:

4 tablespoons unsalted butter
1.25-ounce package unflavored gelatin
1/4 cup cold water
1 cup granulated sugar
4 large pasteurized eggs, separated (yolks and whites in different bowls)
1/2 cup freshly squeezed lemon juice
Zest of 1 lemon
For Garnishing (optional):

Whipped cream
Lemon slices
Instructions
Prepare the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Stir until the mixture resembles coarse sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to ensure it’s evenly pressed.
Bake in a preheated oven at 350°F (175°C) for 7-8 minutes, or until the crust is lightly golden. Remove from the oven and let cool completely, about 30 minutes.
Make the Lemon Curd: