Easy Lemon Chiffon Pie

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3/4 cup sugar
• 1/4 teaspoon salt
• 6 tablespoons cornstarch
• 2/3 cup fresh lemon juice
• 3 egg yolks
• 2 tablespoons butter
• 1/2 teaspoon grated lemon zest
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar

Directions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, melted butter, 3/4 cup sugar and salt until well blended.
3. Press the mixture into a 9-inch pie plate. Bake for 10 minutes.
4. In a medium saucepan, combine cornstarch, lemon juice, egg yolks, 2 tablespoons butter, remaining 3/4 cup sugar, and lemon zest. Cook over medium heat, stirring constantly, until mixture thickens.
5. Pour into prepared crust and spread evenly. Bake for 15 minutes.
6. In a medium bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.
7. Spread meringue over pie, making sure to seal the edges. Bake for 10 minutes or until the meringue is golden brown.
8. Cool before serving.

Interesting Facts

• Lemon chiffon pie was invented by an American chef, Henry Baker, in the 1920s.
• The lemon juice in this recipe helps to stabilize the egg whites when making the meringue.
• This pie can be served cold or at room temperature.