Soft and Fluffy Lemon Chiffon Pie with a Homemade Vanilla Wafer Crust
Course Dessert
Cuisine American
Keyword Lemon Chiffon Pie, Lemon Dessert
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Chilling Time 1 hourhour
Servings 8
Calories 497kcal
Author Melissa
Cost $10
Equipment
9 inch pie pan
Ingredients
54vanilla wafer cookies
1/2cupbuttermelted (one stick)
4egg yolks
4egg whites
1tablespoonlemon zestplus more for topping
1/4cuplemon juicefreshly squeezed
1cupsugar
1/4teaspoonsalt
1/4cupcold water
1tbspunflavored gelatinone small package
8oztub of Cool Whip
Instructions
Preheat your oven to 350 degrees. In a food processor, or plastic bag using a rolling pin, crush wafer cookies until finely crushed. Combine with melted butter and press firmly and evenly into pie dish. Bake crust for 15 minutes. Remove from oven and set aside to cool.
Add gelatin to cold water, mix to dissolve and set aside. In a double boiler on medium-high heat, place egg yolks, sugar, salt, lemon zest, and lemon juice in the bowl. Whisk constantly until the mixture turns an opaque color and slightly thickens, about 12-15 minutes. Remove from heat and add gelatin, stirring until dissolved. Place in the fridge for one hour or freezer for ten minutes and allow to cool and thicken to curd like consistency.
In a stand mixer or with a hand mixer, beat egg whites until soft and stiff peaks form to make a meringue. Fold in meringue in two parts with lemon mixture. Do this slowly to keep the air of the egg whites. Place filling into cooled crust and top with Cool Whip. Place in the fridge for at least one hour before serving. Enjoy!