Lemon Chiffon Pie

A Lemon Chiffon Pie with a piece removed

This no-bake Lemon Chiffon Pie is light as a feather with a crunchy salty pretzel crust. Ricotta cheese gives it the richness of a cheesecake, but egg whites keep it light and fluffy. 





Combine pretzels and sugar in a food processor and process until it is fine crumbs. Add melted butter and process until the crumbs are coated. Place in a 9 inch pyrex pie pan and cover with a piece of plastic wrap. Spread the crumbs to coat the bottom and sides of the plate including the rim. Once distributed, press down firmly.


Place gelatin in a food processor and sprinkle with 1/3 cup of lemon juice. Let stand until it has softened, about 5 minutes.

3.In the microwave, bring remaining lemon juice to a boil. Pour over gelatin and let stand for 2 minutes. Process until gelatin is dissolved, about 1 minute. It should feel smooth to the touch. Add ricotta, 3/4 cup sugar and salt. Process until smooth, about 45 seconds. Pour into a medium bowl and stir in lemon zest. Refrigerate, stirring frequently until the mixture is cool and it has begun to thicken, about 15 minutes. Don’t let it get too thick.

4.Remove from the refrigerator. With an electric mixer, beat egg whites on medium high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar. Increase speed to high and beat until glossy peaks have formed. Stir 1/4 of the egg whites into the ricotta mixture gently folding with a rubber spatula. Add the remaining whites and fold until blended.

5.Pour into the crust and refrigerate for at least 4 hours.