Lemon Chiffon Pie

Cooking Instructions

1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

2. To prepare crust: Pulse gingersnaps and raisins in a food processor, until finely chopped. Add oil and process until well combined. Press evenly into the bottom and sides of the prepared pan.

3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

4. To prepare filling & garnish: Place water in a small bowl and add about 3 drops food coloring, if using. Sprinkle gelatin on top and set aside to soften.

5. Whisk whole eggs, 1/4 cup sugar, lemon zest and lemon juice in a medium nonreactive saucepan. Place over low heat and cook, whisking constantly, until the mixture thickens slightly and an instant-read thermometer registers 160°F, 8 to 12 minutes. Remove from the heat. Add the reserved gelatin mixture; whisk until blended. Let cool for 20 minutes, whisking occasionally.

6. Meanwhile, place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 2/3 cup sugar, beating until the meringue is stiff and glossy.

7. Whip cream in a chilled bowl until soft peaks form.

8. Whisk about one-fourth of the meringue into the lemon mixture. Gently whisk in the remaining meringue. With a rubber spatula, fold in the whipped cream. Spoon into the prepared pie shell and chill, loosely covered, until set, about 3 hours.

9. Make Candied Lemon Zest, if desired. Just before serving, decorate the pie.

Ingredient Note: Because they are made with pasteurized eggs, dried egg whites are a smart choice for mousses and other uncooked preparations. Just Whites is a common brand. You can find dried egg whites in the baking section of most supermarkets.

Related Recipe: Candied Lemon Zest