Lemon Chiffon Pie

For the crust, stir graham cracker crumbs, sugar and melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350ºF for 7–8 minutes. Remove from oven and cool for 30 minutes.

For the filling, melt butter and allow to cool for 5 minutes.

Stir gelatin and cold water together. Let sit for 5 minutes.

In medium microwavable bowl, combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in 1-minute intervals, stirring after each minute until mixture is thick enough to coat the back of a spoon, approximately 4-5 minutes. While mixture is still warm, whisk in softened gelatin. Allow lemon curd to cool for 20–30 minutes.

In a clean bowl, whip egg whites until soft peaks form. Slowly add remaining 1/2 cup sugar while whipping. Fold egg whites into lemon curd.

Pour filling into graham cracker crust and chill several hours up to overnight. Garnish with whipped cream and lemon slices.

Note: I do recommend that you use pasteurized eggs in this recipe since the whites will not be cooked. I have included an article in the related blog post about how to pasteurize your own eggs. Some grocery stores do sell eggs that have been pasteurized.