Lemon Chiffon Pie

Ingredients

1 tsp. unflavored gelatin
1/4 cup water
4 eggs (pasteurized, separated)
1 cup granulated sugar (divided)
3 Tbsp. fresh lemon juice
1 pie shell (9-inch prepared, graham, vanilla cookie or baked and cooled pastry)
lemon slices (Thin, or mint leaves for garnish, if desired, optional)

Sprinkle the gelatin over the water and allow it to soften. In the bowl of a stand mixer with a whisk attachment, beat the egg whites until frothy. With motor running, slowly sprinkle in 1/2 cup sugar. Turn the mixer to high and whisk the whites until stiff (about 5 minutes for raw eggs, 10 to 15 minutes for pasteurized).
Meanwhile, in the top of a double boiler, whisk together the egg yolks, lemon juice and 1/2 cup sugar. Heat over boiling water, stirring or whisking gently, until the mixture is pale yellow and thickened, 8 to 10 minutes. Remove from the heat and stir in the gelatin mixture. Cool slightly, then carefully fold in the whipped egg whites.
Spoon the filling into the prepared pie crust, mounding in the center, and smooth the top. Chill until set, at least 3 hours. Garnish with lemon slices or mint leaves, if desired.