LEMON CHIFFON PIE
Chiffon pies are gelatin based fillings lightened with egg whites.
Provided by Food Network
Categories dessert
Time 3h45m
Yield 8 servings or 1 pie
Number Of Ingredients 13
Steps:
- Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear.
- In a small bowl, stir the water and vinegar together.
- Add the vinegar mixture and pulse briefly¿it will still look crumbly. Transfer the crumbs to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
- When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
- Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
- Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of 1 hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill 1 hour.
- Preheat the oven to 425 degrees F. Line the shell with a sheet of foil and fill with raw rice or dried beans. Bake for 20 to 25 minutes. Remove the foil and rice and continue baking until golden brown. Let the pie shell cool on a rack while you make the filling.
- Make the Filling: In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup sugar until fluffy, then add the lemon juice and zest. Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes.
- Meanwhile, sprinkle the gelatin over cold water and let dissolve.
- Remove the yolk mixture from the heat and whisk in the gelatin until dissolved. Place the mixture over an ice bath and stir with a rubber spatula to cool it. Once it's room temperature remove it from the ice bath and let it sit while you whip the meringue.
- Place the egg whites in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches. Pour the mixture into the cooled pie shell and smooth the top.
- Chill the pie at least 2 hours before serving. Serve with dollops of whipped cream.
LEMON CHIFFON PIE
Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.
Provided by GINGER P
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g
TANGY LEMON CHIFFON PIE
This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
LEMON CHIFFON PIE (AMERICA'S TEST KITCHEN)
Steps:
- Oven rack to lower middle. Oven 325 degrees. Crust: 1. Graham crackers in food processor to fine (30 sec). Pulse to combine sugar and salt and butter (resemble wet sand). 2. Press evenly onto bottom and side of 9" pie plate. Bake to until lightly brown (15-18 min). Filling: A. In two small bowls, sprinkle 1/2 tsp gelatin over 2 tbs water Let soften separately (5 min). B. Thoroughly whisk 2 eggs and 3 yolks in medium saucepan. Whisk in 1 cup sugar, cornstarch and salt. Whisk in cream and lemon zest and juice. C. Cook over medium heat, stirring constantly for 4-5 min (should register 170 degrees). D. Stir in 1 gelatin mixture until dissolved. Remove from heat and let stand 2 min. E. Remove 1 1/4 cup of curd from saucepan and pour through fine mesh strainer in bowl. F. Pour in pie shell and place in freezer. G. Whisk remaining gelatin and cream cheese into remaining curd in saucepan. (Heat if necessary to combine.) H. Beat 3 egg whites on medium low until foamy (2 min). Increase speed to medium-high and slowly add remaining 1/4 cup sugar until stiff and glossy (4 min). I. Add remaining curd - cream cheese and whip on medium speed until few streaks remain (30 sec). J. Scrape sides of bowl and mix until no streaks remain. K. Pour over curd in pie shell -- allowing to mound in center. L. Refrigerate for at least 4 hours (up to 2 days) before serving.
More about "lemon chiffon pie americas test kitchen recipes"
LEMON CHIFFON PIE - AMERICA'S TEST KITCHEN
We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and …
From americastestkitchen.com
5/5 (2)Servings 8-10
From americastestkitchen.com
5/5 (2)Servings 8-10
EASY LEMON CHIFFON PIE - BUTTER WITH A SIDE OF BREAD
2021-01-22 Instructions. In a large mixing bowl, combine the dry lemon pudding mix with the Greek yogurt and milk. Then, mix with an electric mixer until smooth. Next, fold in the whipped topping and the lemon zest. After that, transfer your …
From butterwithasideofbread.com
From butterwithasideofbread.com
NO BAKE LEMON CHIFFON PIE RECIPE - DINNER, THEN DESSERT
2021-07-23 Instructions. Preheat the oven to 375 degrees and line the pie tin with the pie crust and pie weights and bake for 15 minutes. In a large saucepan on medium heat whisk together 1 ½ cups water, lemon juice, 1 cup sugar and …
From dinnerthendessert.com
From dinnerthendessert.com
LEMON CHIFFON PIE RECIPE | SOUTHERN LIVING
Remove aluminum foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool. Step 2. Place gelatin in 3 Tbsp. water and …
From southernliving.com
From southernliving.com
LEMON CHIFFON PIE RECIPE - TASTES BETTER FROM SCRATCH
2018-11-14 Add the tempered egg mixture to the saucepan. Remove from heat and stir in lemon zest. Allow to cool for 10-15 minutes. Beat the egg whites with electric beaters. Slowly add ½ cup sugar as you go. Beat until stiff peaks form. …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
NORTH CAROLINA LEMON PIE (COOK'S COUNTRY) - MY …
2019-06-15 Topping: In a medium bowl (or stand mixer), whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds. Increase speed to high and whip until stiff peaks form, 1-2 minutes. Spread a …
From myrecipereviews.com
From myrecipereviews.com
LEMON CHIFFON PIE - AMERICA'S TEST KITCHEN
Explore more episodes >. 23:59. Sweet American Classics. Episode • America's Test Kitchen.
From americastestkitchen.com
From americastestkitchen.com
THE ULTIMATE LEMON MERINGUE PIE | AMERICA'S TEST …
We wanted to develop a lemon meringue pie recipe that gave us a meringue that didn’t break down and puddle on the bottom or “tear” on top. We realized that the puddling underneath the meringue was from undercooking. The beading …
From americastestkitchen.com
From americastestkitchen.com
LEMON CHIFFON PIE | AMERICA'S TEST KITCHEN - MASTERCOOK
2017-09-28 1 teaspoon unflavored gelatin. 4 tablespoons water. 5 large eggs (2 whole, 3 separated) 1 1/4 cups (8 3/4 ounces) sugar. 1 tablespoon cornstarch. 1/8 teaspoon salt. 1 tablespoon grated lemon zest plus 3/4 cup juice (4 …
From mastercook.com
From mastercook.com
LEMON CHIFFON PIE | COOK'S ILLUSTRATED | RECIPE | LEMON CHIFFON PIE ...
Dec 28, 2019 - While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.
From pinterest.co.uk
From pinterest.co.uk
LEMON CHIFFON PIE | AMERICA'S TEST KITCHEN
Jul 4, 2015 - While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.
From pinterest.co.uk
From pinterest.co.uk
LEMON CHIFFON PIE - SOUTHERN KITCHEN
2021-07-22 Turn the mixer to high and whisk the whites until stiff (about 5 minutes for raw eggs, 10 to 15 minutes for pasteurized). Meanwhile, in the top of a double boiler, whisk together the egg yolks, lemon juice and 1/2 cup sugar. Heat over boiling water, stirring or whisking gently, until the mixture is pale yellow and thickened, 8 to 10 minutes.
From southernkitchen.com
From southernkitchen.com
THE ULTIMATE LEMON MERINGUE PIE | AMERICA'S TEST KITCHEN | RECIPE ...
Jul 5, 2019 - This is the ultimate lemon meringue pie: a crisp crust, a firm, lush filling, and a no-weep meringue. Jul 5, 2019 - This is the ultimate lemon meringue pie: a crisp crust, a firm, lush filling, and a no-weep meringue. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can …
From pinterest.co.uk
From pinterest.co.uk
AMERICA S TEST KITCHEN LEMON PIE
2021-01-22 8 large egg yolks reserve 4 whites for meringue 2 tablespoons grated lemon zest. Then we perfect the filling and meringue. Pin On Desserts . Stir together the rest of the ingredients and pour it in the baked crust then bake again till jiggly firm.
From dohomedepotkitchendesigners.blogspot.com
From dohomedepotkitchendesigners.blogspot.com
LEMON PIE AMERICA'S TEST KITCHEN : OPTIMAL RESOLUTION LIST
Best Sides For Beef Tenderloin Holiday Meal Vegetarian Recipe Vietnamese Fresh Vegetarian Spring Roll Vegetarian Spring Roll
From recipeschoice.com
From recipeschoice.com
NORTH CAROLINA LEMON PIE - BLESS THIS MESS
2021-05-25 Preheat your oven to 350 degrees F. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (another 15 pulses). Add the cracker mixture to a greased 9-inch pie plate.
From blessthismessplease.com
From blessthismessplease.com
25 PERFECT AMERICA'S TEST KITCHEN RECIPES IDEAS - PINTEREST
Jul 2, 2021 - Explore Deb Hickman's board "america's test kitchen recipes" on Pinterest. See more ideas about americas test kitchen, america's test kitchen recipes, recipes.
From pinterest.com
From pinterest.com
LEMON CHIFFON PIE - AMERICA'S TEST KITCHEN
WHY THIS RECIPE WORKS. We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of lemon curd beneath the chiffon. Our graham cracker crust adds just a hint of flavor ...
From americastestkitchen.com
From americastestkitchen.com
LEMON CHIFFON PIE RECIPE | EAT YOUR BOOKS
Lemon chiffon pie from The Best of America's Test Kitchen 2014: The Year's Best Recipes, Equipment Reviews, and Tastings by America's Test Kitchen Editors Shopping List ...
From eatyourbooks.com
From eatyourbooks.com
NORTH CAROLINA LEMON PIE (AMERICA’S TEST KITCHEN RECIPE)
Steps. 1. For the crust Adjust oven rack to middle position and heat to 350°F. Combine saltines in and salt in food processor and pulse to crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses. 2.
From taniastastykitchen.com
From taniastastykitchen.com
LEMON CHIFFON PIE | COOK'S ILLUSTRATED
A family of brands trusted by millions of home cooks. Learn real cooking skills from your favorite food experts. The iconic magazine that investigates how and why recipes work. American classics, everyday favorites, and the stories behind them. school.
From cooksillustrated.com
From cooksillustrated.com
LEMON CHIFFON PIE | AMERICA'S TEST KITCHEN
May 23, 2014 - While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.
From pinterest.ca
From pinterest.ca
LEMON CHIFFON PIE | COOK'S ILLUSTRATED
We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com
From cooksillustrated.com
AMERICA’S TEST KITCHEN ONLINE COOKING SCHOOL
Experts teach 320+ online courses for home cooks at every skill level
From onlinecookingschool.com
From onlinecookingschool.com
LEMON CHIFFON PIE AMERICA S TEST KITCHEN
2021-02-17 Whisk 2 eggs and 3 yolks together in medium. They re icebox pies that feature no bake fillings for the most part that set up in the refrige...
From kitchenhighceilingideas.blogspot.com
From kitchenhighceilingideas.blogspot.com
AMERICA’S TEST KITCHEN ONLINE COOKING SCHOOL
Learn real cooking skills from your favorite food experts. The iconic magazine that investigates how and why recipes work. American classics, everyday favorites, and the stories behind them. Experts teach 320+ online courses for home cooks at every skill level. Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation.
From onlinecookingschool.com
From onlinecookingschool.com
LEMON CHIFFON PIE RECIPE | EAT YOUR BOOKS
Save this Lemon chiffon pie recipe and more from The Complete America's Test Kitchen TV Show Cookbook 2001-2016 (15th Anniversary Edition): Every Recipe from the Hit TV Show ...
From eatyourbooks.com
From eatyourbooks.com
27+ LEMON MERINGUE PIE RECIPE AMERICA'S TEST KITCHEN GIF
2020-01-16 America's test kitchen lemon chiffon pie:: A cloud lemon meringue pie. Somewhat tedious and time consuming but i enjoyed every minute and licked the bowl. The program started with 13 shows in 2001, its first season. I learned these tips from the new best recipes book from america's test kitchen. Lemon meringue pie is a classic dessert, but can ...
From foodpoin.com
From foodpoin.com
LEMON CHIFFON PIE - THE TIMELESS BAKER
2022-02-26 Preheat oven to 425° F and adjust the oven rack to the middle of the oven. Roll out pie dough and press into 9” pie pan. Prick gently all over with fork. Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with heavy cream. Bake 7 minutes.
From thetimelessbaker.com
From thetimelessbaker.com
HONEY LEMON CHIFFON PIE - IN KRISTA'S KITCHEN//DELICIOUS MEALS AND ...
2021-12-02 Basically what I’m saying is this Honey Lemon Chiffon Pie is a show stopper all year round! Check out Local Hive Honey™ for some seriously delicious honey! What is Honey Lemon Chiffon Pie? Simply put, Honey Lemon Chiffon Pie is Lemon Chiffon Pie made with honey instead of sugar. A chiffon pie is a custard or curd set with gelatin then ...
From inkristaskitchen.com
From inkristaskitchen.com
AMERICA S TEST KITCHEN LEMON CHIFFON PIE
2021-03-24 Maret 25, 2021 antique painting kitchen cabinets ideas antique white painting kitchen cabinets ideas. 0 Dapatkan link; Facebook; Twitter; Pinterest; Email; Aplikasi Lainnya; America S Test Kitchen Lemon Chiffon Pie pada tanggal Maret 24, 2021 Dapatkan link; Facebook; Twitter; Pinterest; Email ...
From corkboardideasforkitchen.blogspot.com
From corkboardideasforkitchen.blogspot.com
WEEKEND RECIPE: LEMON CHIFFON PIE RECIPE - KCET
2014-06-06 Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved.
From kcet.org
From kcet.org
AMERICA'S TEST KITCHEN LEMON PIE - THERESCIPES.INFO
Toss the apples, ½ cup of the granulated sugar, brown sugar, zest, salt, and cinnamon together in a large bowl. Transfer the apples to a Dutch oven, cover, and cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but still ... See more result ››. 11.
From therecipes.info
From therecipes.info
SHAKER LEMON PIE AMERICA S TEST KITCHEN
2021-01-28 Shaker Lemon Pie America S Test Kitchen on January 28, 2021 Get link; Facebook; Twitter; Pinterest; Email; Other Apps; Your email address is required to identify you for free access to content on the site. Try the below recipe for shaker lemon pie from pleasant hill for a taste of how this humble culture made simplicity into an art. ...
From laminatekitchencabinet.blogspot.com
From laminatekitchencabinet.blogspot.com
LEMON CHIFFON PIE AMERICA'S TEST KITCHEN | LEMON CHIFFON PIE, …
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk
From pinterest.co.uk
SUMMER BERRY PIE AMERICA'S TEST KITCHEN RECIPES
9 graham crackers, broken into rough pieces : 2 tablespoons sugar: 5 tablespoons unsalted butter, melted and warm : 2 cups raspberries (about 9 ounces)
From stevehacks.com
From stevehacks.com
EAGLE BRAND® | LEMON CHIFFON PIE
1/2 cup 125 ml lemon juice. Pinch of salt. Directions. 1 : Combine graham wafer crumbs, brown sugar and melted butter. Press firmly into 9" (23 cm) pie plate (saving 2 tbsp (15 mL) to sprinkle on top). 2 : Beat egg whites and cream of tartar until stiff but not dry and set aside. Beat yolks then stir in Eagle Brand, lemon juice, rind and salt.
From eaglebrand.ca
From eaglebrand.ca
AMERICA'S TEST KITCHEN LEMON CURD CHEESE CAKE RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
From recipeschoice.com
TANGY LEMON CHIFFON PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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 …
From stage.tasteofhome.com
From stage.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love