Lemon Chiffon Pie

"I actually have this recipe from an old cookbook. The only difference is that in that cookbook, they also add 1/2 cup of orange juice (and 1/2 tsp. of EACH orange and lemon zest, instead of just the ..." See more1 tsp. lemon zest). It is called citrus chiffon pie and has been my husband' favorite for 20 years. I use a regular pie crust as I find the the graham is too heavy (in texture and taste) for this sort of fluffy pie... and yes I have used the premade kind of crust when I am lazy...which is more often than not! I also cut the 1/2 sugar to 1/3 when you whip the whites to keep it sort of tart (the addition of orange isn't as sour). The orange + the lemon give it a very good flavor. Way better than lemon meringue with that pesky, squeaky meringue on top. I almost always use fresh lemon and orange juice, but have used the bottled kind and it is still good (just skip zest). I try to stick with organic if using zest, though."

"Fresh lemon juice is a must. Do not use reconstituted lemon juice because the flavor will be compromised. I'm blessed with a lemon tree in my backyard, and this is a great way to showcase my fruits...." See more The use of a prepared graham cracker crust cuts down the workload."

"This is a favorite in my family. It has replaced lemon meringue pie because it's lighter and very satisfying...." See more"