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• 1 envelope unflavored gelatin
• 1/4 cup cold water
4 eggs, separated
• 1 cup sugar
• 1-1/2 teaspoons grated lemon rind
• 1/2 cup fresh lemon juice
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/2 cup whipping cream, whipped
• 1 baked, cooled 9-inch pie crust

Stir together the gelatin and cold water, and set aside.

Beat egg yolks until thick and lemony. Combine egg yolks with 1 cup of the sugar, lemon rind, lemon juice and salt in a heavy saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture thickens. Remove from heat and add gelatin/water mixture. Stir until gelatin dissolves. Set aside, and allow to cool.

Have egg whites at room temperature. Beat egg whites until foamy. Gradually add 1/2 cup sugar, a tablespoonful at a time, beating until soft peaks form. Carefully fold egg whites and whipped cream into cooled lemon mixture. Pile into cooled 9-inch crust. Chill until set.

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Note: If you are concerned about using uncooked egg whites, you can make perfect chiffon pies with powdered egg whites. See No More Shells for a product review.

Here are links to our piecrust recipes.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust