1 1/2cupscrushed Cornflakes (regular or gluten-free)about 3 1/2-4 cups to start; process twice through a food processor or mini chopper
1/3cup (5 1/3 tablespoons)Unsalted buttermelted
½cupLemon Juicefreshly squeezed
Whipping cream to top the pie
How to Make the Cornflakes Pie Crust:
Mix all ingredients and press into a 9-inch pie pan (regular depth, not deep dish). Chill before using. TIP: I put the crust in the freezer for faster setting.
In a medium mixing bowl, whisk the egg yolks.
Add ½ cup sugar, lemon juice, and salt, stirring to fully combine.
In a non-aluminum double boiler, or in a non-aluminum metal bowl placed over a saucepan of simmering water, cook the egg-sugar-lemon juice until it thickens to a custard-like consistency (aproximately 14 minutes); stirring frequently especially at the end (so the eggs don't cook). Scrape the sides of the bowl while cooking too.NOTE: the cooking time can vary with altitude or heat level.
The mixture will turn opaque as it cooks (starting around 5 minutes of cooking time). A few minutes after the mixture becomes opaque combine the gelatin and cold water in a small bowl. Stir to combine and set aside.
When egg-sugar-lemon juice mixture has thickened (after aproximately 14 minutes) remove from the stove and add the gelatin (it will be semi solid). Whisk to fully combine.
Whisk in the grated lemon rind. Allow to cool while beating the egg whites.
Beat egg whites to soft peaks. Gradually add the 1/2 cup sugar, a little bit at a time beating in between additions. Beat until stiff peaks form. This step should take aproximately 5 minutes.
The filling should be cool enough at this point to fold in the egg whites (the custard should not still be hot). Fold the eggs whites and custard together completely. Pour into a completed pie crust and cool until firm in the refrigerator (4 hours recommended). Top with whipping cream and serve.
Spoon into the prepared pie crust and cool until firm in the refrigerator (4 hours recommended). Top with whipping cream and serve.