Lemon Chiffon Gingersnap Pie Recipes

LEMON CHIFFON PIE WITH GINGERSNAP CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
• For filling:
• Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.
• Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
• Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.
• Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.
• Do ahead: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.
• Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.
• To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.

LEMON CHIFFON PIE

Steps:

• Soften gelatin in water 5 minutes.
• Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
• When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
• Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

TANGY LEMON CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

MANGO CHIFFON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
• Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
• Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
• Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.

NO BAKE LEMON-LIME CHIFFON PIE

Steps:

• Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
• Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
• Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.

LEMON CHIFFON PIE

Steps:

• Soften gelatin in cold water; set aside.
• Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
• Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.

LEMON CHIFFON GINGERSNAP PIE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, stir together the crumbs, butter, and 3 Tbsp sugar until the crumbs are evenly moistened.
• Pat the crumb mixture firmly and evenly into the bottoms and all the way up the sides of a 9-inch pie pan or dish.
• Bake until the crust is firm, 5-7 minutes.
• Pour ¼ cup cold water into a saucepan and sprinkle with the gelatin.
• Let stand until the gelatin softens and swells, 5-10 minutes.
• Stir in the ¾ cup sugar, salt, lemon juice, orange zest, and egg yolks; the mixture will be lumpy.
• Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes.
• Do not allow the mixture to boil.
• Set the saucepan in an ice bath until the mixture is cool to the touch.
• In a large bowl, using an electric mixer, whip the cream and powdered sugar on med-high speed until thick, soft peaks form.
• Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth.
• Pour into the prepared crust, smoothing the top.
• Refrigerate the pie until chilled and firm, 3-4 hours.
• Let stand at room temperature for 20 minutes before serving.