LEMON CHIFFON PIE
Creamy lemon chiffon pie is an old classic that was always a favorite at holiday parties when I was young.
Provided by Lauren Allen
Categories Dessert
Time 2h30m
Number Of Ingredients 10
Steps:
- Add 1 1/2 cups water, lemon juice, salt, 1 cup sugar, and butter to a large saucepan. Bring mixture to a boil.
- While waiting for mixture to boil, stir cornstarch and 1/2 cup of water together in a small bowl. Stir into saucepan and turn heat to low. Cook until thickened.
- Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork.
- Add a large spoonful of the hot mixture from the saucepan, to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition to temper the eggs.
- 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 1/2 cup sugar as you go. Beat until stiff peaks form.
- Fold egg whites into the mixture in the saucepan.
- Pour filling into cooled pie shell. Chill in refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it).
- Top with freshly whipped cream.
Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 102 mg, Sugar 20 g, ServingSize 1 serving
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
A chiffon pie is simply a custard or curd that is set with gelatin and combined with whipped egg whites so that the pie filling is extra airy and almost weightless. Compared to its lemon meringue cousin, this Lemon Chiffon Pie is much less tart, much less dense, and one hundred times gentler on the palate and the stomach. Known for its delicate texture and undramatic look, this pie bespeaks old-school Southern class and charm. A store-bought crust works just as fine for this recipe, but we recommend using our Single-Crust Pie Pastry Dough recipe because it's easy to make, buttery, and flaky-everything you want as a base for a lemon chiffon pie. We also recommend dumping the lemon whipped cream right in the middle of the pie because it shows off the beautiful pale yellow of the filling and it adds extra height and texture to an otherwise simple looking pie.
Provided by Micah A Leal
Time 5h5m
Yield 1 (9-inch) pie
Number Of Ingredients 8
Steps:
- Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 20 minutes. 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.
- Place gelatin in 3 Tbsp. water and stir to combine; set aside. Zest all 3 lemons into a small bowl; set aside. Juice each lemon until you have 1/3 cup juice with no seeds; set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 25-30 minutes. Whisk in gelatin mixture until completely dissolved. Add half of the lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.
- Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form. Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.
- Whip cream with powdered sugar until stiff peaks form. Add half of remaining lemon zest and mix to combine. Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining lemon zest and serve.
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
LEMON CHIFFON PIE I
Make and share this Lemon Chiffon Pie I recipe from Food.com.
Provided by Shawnee TX
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak gelatin in water.
- In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
- Cook, stirring until mixture coats the bottom of a spoon.
- Add grated lemon peel, gelatin and food coloring. Stir well.
- Cool in refrigerator about 1/2 hour until slightly thickened.
- Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
- Fold in whipped topping.
- Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
- garnish with chocolate shavings and lemon slices.
Nutrition Facts : Calories 245.2, Fat 9, SaturatedFat 3.4, Cholesterol 75.5, Sodium 127.5, Carbohydrate 38, Fiber 0.7, Sugar 26.8, Protein 4.2
FROSTY LEMON CHIFFON PIE
Steps:
- In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
- Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack.
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 DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
LEMON CURD CHIFFON PIE
This pie is a showstopper. It's very refreshing and tart. I get frequent requests to make it. Normally I am a chocolate lover, but this pie makes me forget about chocolate. -Callie Palen-Lowrie, Louisville, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. , Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack., In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon zest until blended; set aside. , Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set., In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. , Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.
Nutrition Facts :
LEMON CHIFFON PIE
I love lemon, this is a really good pie, I like to make in summer. If you are using a store bought graham cracker crust, the filling is enough for 2 pies. Prep time does not include chilling time.
Provided by KittyKitty
Categories Pie
Time 35m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 11
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.
NO BAKE LEMON-LIME CHIFFON PIE
Enjoy this light, airy, non-filling chilled pie as a great dessert after a barbecue.
Provided by Patti'sPantry
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h15m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 39.2 g, Cholesterol 6.9 mg, Fat 9.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 219.8 mg, Sugar 30.9 g
LEMON CHIFFON PIE WITH GLAZED CRANBERRIES
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.
- For filling:
- Place 1/4 cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes.
- Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)
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