Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Yield: Serves 8 to 10
Ingredients: 9 whole graham crackers; 3 tablespoons sugar; 1/8 teaspoon salt; 5 tablespoons unsalted butter, melted; 1 teaspoon unflavored gelatin; 4 tablespoons water; 5 large eggs (2 whole, 3 separated); 1 1/4 cups (8 3/4 ounces) sugar; 1 tablespoon cornstarch; 1/8 teaspoon salt; 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons); 1/4 cup heavy cream; 4 ounces cream cheese, cut into 1/2-inch pieces, softened

Lemon Chiffon Pie was pinched from <a href="http://www.americastestkitchen.com/recipes/7336-lemon-chiffon-pie" target="_blank">www.americastestkitchen.com.</a>

"We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of lemon curd beneath the chiffon. Our graham cracker… read more..."

INGREDIENTS

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9 whole graham crackers

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3 tablespoons sugar

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1/8 teaspoon salt

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5 tablespoons unsalted butter, melted

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1 teaspoon unflavored gelatin

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4 tablespoons water

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5 large eggs (2 whole, 3 separated)

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1 1/4 cups (8 3/4 ounces) sugar

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1 tablespoon cornstarch

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1/8 teaspoon salt

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1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)

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1/4 cup heavy cream

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4 ounces cream cheese, cut into 1/2-inch pieces, softened

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