Tangy Lemon Chiffon Pie

Ingredients: For the Crust: – 1 1/2 cups graham cracker crumb – 1/3 cup melted butter – 1/4 cup sugar

For the Filling: – 1 envelope (1 tablespoon) unflavored gelatin – 1/2 cup cold water – 1 cup sugar – 1/2 teaspoon salt – 3 large egg yolk – 1/2 cup fresh lemon juice

– 1 teaspoon lemon zest – 1/2 cup milk – 3 large egg white – 1/4 cup sugar

Instructions: 1. Prepare the Crust:a. In a bowl, combine graham cracker crumbs, melted butter, and sugar. b. Press the mixture into the bottom and up the sides of a 9-inch pie dish. c. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly

2. Prepare the Filling:a. In a small bowl, sprinkle gelatin over cold water and let it stand for 5 minutes to soften. b. In a saucepan, whisk together sugar, salt, egg yolks, lemon juice, lemon zest, and milk.

c. Cook the mixture over medium heat, stirring constantly until it thickens (do not boil). d. Remove from heat, add the softened gelatin, and stir until completely dissolved. Let it cool to room temperature.

3. Whip the Egg Whites:a. In a separate bowl, beat egg whites until soft peaks form. b. Gradually add sugar and continue beating until stiff peaks form.

4. Combine and Chill:a. Gently fold the egg white mixture into the cooled lemon filling until well combined. b. Pour the mixture into the prepared crust. c. Refrigerate the pie for at least 4 hours or until set.

6. Serve:a. Slice and serve the tangy lemon chiffon pie chilled. b. Optionally, garnish with additional lemon zest or slices. Enjoy your Tangy Lemon Chiffon Pie!