Lemon Chiffon Pie

• 1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6)
• 1 teaspoon water, at room temperature
• 1 teaspoon gelatin
• 1 large egg
• 2 large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• Pinch of salt
• 1 cup fresh lemon juice
• 1 cup hot water
• 2 tablespoons unsalted butter
• 1 tablespoon grated lemon zest
• 1 cup Meringue (see page 39)
• 2 cups Whipped Cream (page 193)
• Grated lemon zest

1. To prepare the filling, in a small bowl, combine the 1 teaspoon water with the gelatin and let soften.
2. While the gelatin is softening, in a medium bowl, whisk together the egg, egg yolks, and sugar.
3. While whisking, add the cornstarch and salt.
4. Mix in the lemon juice, 1 cup hot water, the butter, and lemon zest.
5. Transfer the filling to a medium saucepan and cook it over medium heat, scraping the sides of the pan frequently to prevent any burning.
6. Whisk continuously until the mixture becomes bubbly and thick, about 6 minutes.
7. Remove the saucepan from the heat and add the gelatin to the filling, folding it in with a rubber spatula until all ingredients are combined.
8. Using a spatula, gently fold the meringue into the filling so that they are thoroughly combined.
9. Pour the lemon filling into the pie shell and refrigerate for at least 2 hours before serving.
10. When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie.
11. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
12. Sprinkle the lemon zest on top of the whipped cream.
13. Lemon Chiffon Pie should be served cold.
14. It can be stored in the refrigerator for up to 3 days.

shell, water, gelatin, egg, egg yolks, sugar, cornstarch, salt, lemon juice, water, unsalted butter, lemon zest, meringue, cream, lemon zest

Taken from www.epicurious.com/recipes/food/views/lemon-chiffon-pie-390430 (may not work)