Spring Lemon Chiffon

This week is the first week of spring. Welcome! The weather may be a little unpredictable, but this pie will lift everyone's spirits. I like the Lemon Chiffon for its light feeling and the delicious lemon flavor, and since lemons are really juicy right now, this pie fits the season.

Lemon Chiffon Pie

Serves: 8

4 eggs, separated

1/2 cup fresh lemon juice, about 3-4 juicy lemons

1 envelope unflavored gelatin

3/4 cup sugar, divided use

1 teaspoon lemon zest

1/2 cup heavy whipping cream

1 baked pie shell (tips for baking below)

1. In a medium bowl, beat the 4 egg yolks with 1/2 cup water and lemon juice. Stir in gelatin and 1/2 cup sugar. Heat mixture in a heavy bottomed saucepan over medium-high heat until it comes to a boil, stirring to dissolve gelatin. Remove from heat. Stir in lemon zest. Chill, stirring occasionally until thickened.

2. Meanwhile, beat the egg whites to soft peaks. Add the remaining 1/4 cup sugar and continue beating to stiff peaks. Fold egg whites into cooled gelatin mixture.

3. Beat the whipping cream to soft peaks. Fold into gelatin mixture. Chill until mixture is thick. Spoon into baked pie shell. Chill until firm, about 4 hours.

Adapted from Better Homes and Gardens.

Tip for baking an empty pie shell:

Make your favorite pie crust for a single crust pie. (All of the recipes on the previous blog are for double crust, so cut in 1/2 or just use 1/2 and freeze the rest.) Roll out the dough and place in pie pan as usual. Prick the bottom with a fork to prevent bubbles. Line the pastry with parchment paper or foil and then fill with pie weights or beans. I use beans and I fill the pasty to the top to prevent shrinking. Bake until crust is golden brown and crisp, about 30 minutes at 375.