Lemon Chiffon Pie (McCall’s Cooking School)

 4 eggs, separated and at room temperature 

1 envelope unflavored gelatin 

1/2 cup lemon juice

1 cup granulated sugar

1/4 teaspoon salt

1 Tablespoon grated lemon peel

Yellow food color

1/2 cup heavy cream

GRAHAM-CRACKER CRUST

1 1/4 cups graham-cracker crumbs (18 crackers)

1/3 cup butter or margarine, softened

1/4 cup granulated sugar

1/4 teaspoon cinnamon

WHIPPED CREAM

1/2 cup heavy cream

2 Tablespoons confectioners sugar

Place egg whites in a large bowl of electric mixer and yolks in top of double boiler. 

Make crust by combining the crumbs, butter, 1/4 cup of sugar and cinnamon in a bowl. Blend with fingers or a fork. With the back of a spoon, press mixture evenly on bottom and sides of 9” pie plate. Do not cover rim with crumb mixture. Refrigerate.

Sprinkle gelatin over 1/4 cup cold water to soften and set aside. With wooden spoon, beat yolks slightly, stir in lemon juice, 1/2 cup sugar, and the salt. Cook, stirring over hot, not boiling water (water should not touch bottom of double boiler) until mixture thickens and forms a coating on a metal spoon, 8 - 10 minutes. Add gelatin, stirring to dissolve, add lemon peel, and 2 drops of yellow color. Remove from water. Turn into medium bowl set over an ice bath. Stir occasionally until it is as thick as egg whites (10 minutes). Meanwhile beat egg whites at high speed until soft peaks form. Beat in 1/2 cup of sugar, 2 Tablespoons at a time, beating after each addition. Beat until stiff peaks form. In a separate bowl, beat 1/2 cup cream with a rotary beater until stiff. Gently fold in gelatin mixture into egg whites with a wire whisk just until combined. Gently fold in whipped cream. Mound high in middle of pie shell. Refrigerate until firm (3 hours). Beat 1/2 cup cream with 2 Tablespoons confectioners sugar until stiff. Turn into pastry bag with #5 tip. Make lattice on top and rosettes around edge.

Serves 8