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

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Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

Desserts or Baked Goods

While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.

SERVES8 to 10

TIME1¼ hours, plus 4 hours chilling

has video

WHY THIS RECIPE WORKS

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 ...

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