Remove filling from cookies, then crush the cookies, combine with butter and press on the bottom of an 8" springform pan.

Bloom the gelatin by adding a small amount of ice cold water to a small bowl and pour gelatin powder on top. Let the gelatin mixture sit while prepping other ingredients.

Separate egg whites and yolks, then put egg yolks in a large electric mixer bowl and beat on medium speed until soft peaks form. Then, turn the mixer up to high speed and continue beating until thick peaks, or a ribbon pattern appears. This entire process should take about 5 minutes, so be patient.

Use a double boiler to cook egg yolks, sugar, lemon zest, lemon juice, and salt over medium low heat until sugar dissolves completely and the mixture is thickened, approximately 2 minutes. Stir constantly with a whisk.

Gently combine the bloomed gelatin mixture to the yolk mixture, then pour the mixture through a fine mesh sieve. Let the mixture cool down at room temperature, about 30 minutes to 1 hour. Stirring occasionally.

Using a stand mixer, beat egg whites on medium high speed until foamy. Gradually add the remaining sugar and increase the speed to high. Beat until stiff peaks form, approximately 2 to 3 minutes. Finally, transfer the egg white mixture to a large, clean mixing bowl.

Now it’s time to whip the heavy cream. Your stand mixer is getting a workout with this recipe! Beat heavy cream on high speed until stiff peaks form, approximately 1 to 2 minutes.

Now it’s time to put everything together! Slowly fold egg whites into the yolk lemon mixture and then fold in the whipped cream.

Line the side of the springform pie pan with parchment paper to keep the chiffon mixture from sticking. Pour the chiffon mixture onto the crust.

Refrigerate the cake until set, at least 3 hours, but preferably overnight. You can also freeze this no bake lemon pie, up to two months ahead of time!