No-Bake Lemon Chiffon Pie

Step 1

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 glass pie pan. Spread the crumbs to coat the bottom and sides of the plate including the rim. Once distributed, press down firmly.

Step 2

Zest a lemon, and reserve the zest.

Step 3

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

Step 4

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.

Step 5

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, until it starts to thicken, about 15 minutes. Don’t let it get too thick.

Step 6

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.

Step 7

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