Lemon Chiffon Pie

1. Stage

On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer to a 9-inch pie plate. Trim to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate 30 minutes. Preheat the oven to 425°F. Editor's Tip: Follow this visual guide to make a decorative pie edge.

2. Stage

Line the crust with a double thickness of aluminum foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove foil and weights. Bake until the bottom is golden brown, three to six minutes longer. Cool on a wire rack. Editor's Tip: This guide explains why it's important to blind bake a pie crust.

3. Stage

In a small saucepan, sprinkle gelatin over 1/4 cup water. Let stand two minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until the sugar is dissolved. In a medium bowl, beat the egg yolks on high speed for about five minutes or until pale yellow. Gradually drizzle the hot gelatin mixture into the yolks, beating constantly. Return the yolk mixture to the saucepan. Stir in the lemon juice. Cook over low heat until the mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. Editor's Tip: Fresh lemon juice is best in this recipe. This hack is a surprisingly easy way to juice lemons.

4. Stage

In a large bowl, combine the cream, food coloring (if desired) and remaining sugar. Beat on high speed until soft peaks form. Editor's Tip: Use cream directly from the refrigerator, and chill the mixing bowl and whisk attachment in the freezer before using. This will help the cream whip up quicker.

5. Stage

Add the cooled lemon curd to the whipped cream. Continue beating on high speed until stiff peaks form.

6. Stage

Spoon the filling into the crust. Refrigerate at least two hours before serving.