Lemon Chiffon Pie

I love any dessert that has lemon in it. Actually, I love just about any dessert, but this one looks especially yummy! Perfect for the spring/summer!

Lemon Chiffon Pie

1 teaspoon (1/2 package) unflavored gelatin
1/4 cup water
4 (pasteurized) eggs, separated
1 cup granulated sugar, divided
3 tbsp. fresh lemon juice
1 (9-inch) mspi-friendly prepared pie shell
Thin lemon slices or mint leaves for garnish, if desired

Sprinkle the gelatin over the water and allow it to soften. In the bowl of a stand mixer with a whisk attachment, beat the egg whites until frothy. With motor running, slowly sprinkle in 1/2 cup sugar. Turn the mixer to high and whisk the whites until stiff (about 5 minutes for raw eggs, 10 to 15 minutes for pasteurized).

Meanwhile, in the top of a double boiler, whisk together the egg yolks, lemon juice and 1/2 cup sugar. Heat over boiling water, stirring or whisking gently, until the mixture is pale yellow and thickened, 8 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Cool slightly, then carefully fold in the whipped egg whites.

Spoon the filling into the prepared pie crust, mounding in the center, and smooth the top. Chill until set, at least 3 hours. Garnish with lemon slices or mint leaves, if desired.