Lemon Chiffon Pie - cooking recipe

Ingredients

1 store-bought graham cracker crust
Filling
1/4 cup cold water
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup lemonade
1/2 cup fresh lemon juice
1 cup sugar, divided
4 large eggs, separated (whites brought to room temperature)
1 teaspoon grated lemon zest
salt (a big pinch)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Garnish
fresh whipped cream
raspberries or hulled strawberry

Preparation

Bake piecrust according to package directions and let cool; refrigerate until ready to use.
Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
In a large bowl, beat the 4 egg whites until soft peaks form.
Beat in the cream of tartar.
Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
Beat in the vanilla.
The whites should be firm but not dry.
Gently fold about one-third of the whites into the lemon mixture.
Add the remaining whites and continue to fold until evenly blended.
Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
Serve with a dollop of whipped cream and berries on top.