I just love lemons! Just the thought of lemon makes my mouth water. If I lived in a year round warm climate I would certainly have a lemon tree in my yard. I put lemon in my water, in my tea and in my vodka (wink wink). I don’t think I have ever prepared or ate a lemon recipe that I did not love. This mouthwatering Lip Smacking Good Lemon Chiffon Pie is my newest lemon lovers recipe and is quickly becoming one of my favorites.
These little jewels of nature give flavor to many sauces, salad dressings, marinades, drinks, and desserts, and they are also a great source of vitamin C. Lemons contain antioxidants, which are thought to boost health and aid in the prevention of cancer and stroke risk. Lemons contain pectin fiber which is very beneficial for colon health and they also help to balance the pH level in your body. Lemons are wonderful for your skin and they help fight wrinkles and acne.
Have you tried any of my other lemon recipes? Lemon Curd Cheesecake Bars, Lemon Gooey Butter Cookies and Red Pepper Asparagus Pasta with Lemon Vinaigrette are just some of my favorite lemon recipes. These Strawberry Lemonade Cupcakes from Baking Beauty is a family party favorite!!
This Lip Smacking Good Lemon Chiffon Pie is a light airy no bake lemon pie made with an easy microwave lemon curd. It has a lightly sweetened graham cracker crust and is best served the next day so it has plenty of time to set. I do recommend that you use pasteurized eggs for this pie since the whites are not cooked. Here is an article on How to Pasteurize Eggs! Some of the grocery stores do sell eggs that have already been pasteurized.
So if lemons make your mouth water and you are hankering for an easy spring pie than this Lip Smacking Good Lemon Chiffon Pie has your name written all over it. Put the ingredients for this luscious pie on your shopping list today and make yourself an amazing treat.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted
- 4 tablespoons butter
- 1 cup sugar
- 4 pasteurized eggs separated (yolks and egg whites in different bowls)
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- Stir together graham cracker crumbs, 1/4 cup sugar and 6 tablespoons melted butter. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 7-8 minutes. Remove from oven and cool for 30 minutes.
- Melt 4 tablespoons butter and allow to cool for 5 minutes.
- Soften gelatin in water for 5 minutes
- In medium microwavable bowl combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon; approximately 4-5 minutes.While mixture is still warm whisk in gelatin.
- When mixture begins to thicken from cooling in a clean bowl, whip egg whites until soft peaks form, slowly adding remaining 1/2 cup sugar while whipping. Fold egg whites into lemon curd.
- Pour filling into graham cracker crust and chill several hours up to overnight. Garnish with whipped cream and lemon slices.
I do recommend that you use pasteurized eggs in this recipe since the whites will not be cooked. I have included an article in the post about how to pasteurize your own eggs. Some grocery stores do sell eggs that have been pasteurized.
Other pie recipes you will love!