How To Make A Lemon Chiffon Pie-Baking-Food Recipes-Graham Cracker Crust

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar and adds a unique flavor.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Pick fresh lemons from the garden.

Preheat the oven to 350°F.

In a medium bowl, combine crown cracker crumbs with brown sugar and mix together.

Mix in the melted unsalted butter.

Place the crumb mixture into a 9-inch pie pan and firmly pack the crumbs into the pan.

Bake the crust at 350°F for 5 minutes.

Juice the lemons and strain the juice to remove the seeds.

In a small bowl, combine cold water and unflavored gelatin and mix together.

Using a double boiler, combine egg yolks, sugar, kosher salt, lemon juice, and lemon zest.

Cook on medium-low heat, continually stirring until the mixture thickens.

Stir in the gelatin and remove from heat.

Let the custard cool for 30 minutes.

In a large mixing bowl, whip the egg whites on medium setting until foaming.

Once foaming, add sugar and increase to high speed.

Gently fold the custard into the whipped egg whites.

Add the pie filling to the pie shell.

Let the pie chill for 4 hours or longer before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens