Lemon Chiffon Pie

Name: Lemon Chiffon Pie
Yield: Serves 8 to 10
Ingredients: 9 , whole graham crackers; 3 tablespoons, sugar; 1/8 teaspoon, salt; 5 tablespoons, unsalted butter, melted; 1 teaspoon, unflavored gelatin; 4 tablespoons, water; 5 , large eggs (2 whole, 3 separated); 1 1/4 cups (8 3/4 ounces/248 grams), sugar; 1 tablespoon, cornstarch; 1/8 teaspoon, salt; 1 tablespoon, grated lemon zest plus 3/4 cup juice (4 lemons); 1/4 cup, heavy cream; 4 ounces (113 grams), cream cheese, cut into 1/2-inch pieces, softened

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By Lan Lam ･ Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.

SERVES 8 to 10

TIME 1¼ hours, plus 4 hours chilling

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