LEMON CHIFFON PIE
Lemon Chiffon Pie has a no-bake, light and airy filling of homemade lemon curd with folded in stiffly beaten egg whites then topped with whipped cream.
Provided by Lise Sullivan Ode
Categories Dessert
Time 30m
Number Of Ingredients 20
Steps:
- First of all, you can totally use a store bought crust if you want to make this recipe easier and also if you don't need the gluten free crust which I'll now explain.
- I used a food processor for this crust and it worked great. You could do this by hand if you don't have one. Start by putting the first 5 crust ingredients into the food processor. Place lid on and pulse a few times to mix it up. Turn it on and gradually add the cubed butter. Then add the ice water and watch the ball of dough form.
- Roll the dough into a big ball and cut in half. Store half in a ziptop bag in the freezer for future use. Roll out the remaining half between two pieces of waxed paper. Roll it out to a 12-inch disk. Then place crust in pie plate. Crimp the edges and bake in a 375°F oven for 10-12 minutes or until slightly light golden brown on the edges. Let cool.
- Place the gelatin, sugar, salt, egg yolks, lemon juice and water in a medium sized heavy saucepan. Heat on medium, stirring constantly just until it comes to a boil. Stir in zest. Remove from heat and refrigerate long enough for it to set up slightly - about 30-40 minutes. Stir it occasionaly.
- Meanwhile, beat your egg whites. Note: If you're concerned about eating raw eggs, place the egg whites and sugar in a bowl set over a pan of boiling water. Whisk constantly for 90 seconds. Then remove from heat and beat egg whites mixture until stiff peaks form. Fold into chilled lemon curd mixture. Pour into pie shell and refrigerate for at least 3 hours or overnight. Top with fresh whipped cream or whipped coconut milk if you can't have dairy. Store pie in refrigerator for up to 3 days.
Nutrition Facts : Calories 342 kcal, Carbohydrate 48 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 270 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
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
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
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 classic chiffon pie in a baked pastry shell, with a fluffy lemon filling and topped with a layer of sweetened whipped cream.
Provided by thetimelessbaker
Categories Dessert
Time 4h40m
Number Of Ingredients 10
Steps:
- 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. After 7 minutes, remove the pie weights and foil. Return pie crust to oven and bake an additional 5 minutes, uncovered.
- Soak gelatin in cold water in a small mixing bowl.
- In a medium sized saucepan over medium heat, combine egg yolks, granulated sugar, salt, lemon zest and lemon juice. Cook until it begins to thicken, stirring constantly.
- Once it begins to thicken, pour through a fine mesh strainer to remove any lumps that formed while cooking. Then, add to gelatin mixture and stir until dissolved. Chill.
- Once lemon mixture begins to slightly set, beat 1 1/2 cups whipping cream until peaks form and fold into lemon mixture. Fill baked pie shell.
- Mix remaining whipping cream with the confectioner's sugar until peaks form, spread on top of lemon filling. Chill at least 4 hours before serving.
FROSTY LEMON CHIFFON PIE
Provided by Sandra Lee
Time 12m
Yield 6 servings
Number Of Ingredients 10
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. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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 III
Don't try if you don't like lemon. WOOO HOOOO this is lemony and delicious. The graham cracker taste of the crust just compliments all the lemon flavor. I find that refrigerating overnight gives all the ingredients time to really have that taste a "chiffon" pie such as this should have. I got this recipe out of my Jello Brand Recipe Book years ago. Been making it ever since then. Hope you enjoy. :)
Provided by Melanie Murray
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
- Stir in lemon peel and juice.
- Mix cold water and ice to make 1 1/4 cups.
- Add to gelatin, stirring until slightly thickened.
- Remove any remaining ice.
- Stir in whipped topping with wire whisk until smooth.
- Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
- Spoon into crust.
- Refrigerate 6 hours or overnight until firm.
LEMON CHIFFON PIE RECIPE - (4.5/5)
Provided by DreiFromBK
Number Of Ingredients 16
Steps:
- Serves 8 to 10 Before cooking the curd mixture, be sure to whisk thoroughly so that no clumps of cornstarch or streaks of egg white remain. Pasteurized egg whites can be substituted for the 3 raw egg whites. Serve with lightly sweetened whipped cream. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325°F. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand. Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely. FOR THE FILLING: Sprinkle ½ teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ teaspoon gelatin, and remaining 2 tablespoons water. Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. 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. Remove pan from heat and let stand for 2 minutes. Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl. Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd.
LEMON CHIFFON PIE
Number Of Ingredients 8
Steps:
- Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat. Pour mixture into crust; cover and chill 1 hour or until set.
LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
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 LIME CHIFFON PIE
Get the kids involved in cooking with a fuss-free dessert that keeps the kitchen cool.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
- In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
- Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.
Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 27 g, TransFat 2 g
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
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LEMON CHIFFON PIE | SAVEUR
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- Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, pulse the flour, butter, and salt on medium speed until the butter has broken down into pea-size pieces.
- Lightly flour a work surface. Retrieve and unwrap the dough. Using a rolling pin, and dusting the dough and the pin lightly with flour as needed, roll the dough into a 13-inch circle.
- Transfer the dough to an 8-inch pie plate, then trim all but 1 inch of overhang from the edges. Crimp the edges as desired, then use a fork to poke small holes all over the bottom.
- Freeze the pie plate until the dough is solid, at least 15 minutes, or up to 1 hour. Meanwhile, preheat the oven to 350°F.
- Line the frozen shell with parchment paper or foil, and fill with pie weights or dried beans. Bake until lightly browned at the edges, 25–30 minutes. Carefully remove the weights and parchment, and continue baking until the bottom of the crust is cooked through, 5–6 minutes.
- Meanwhile, prepare the filling: In a small bowl, add ¼ cup cold water and sprinkle the gelatin on top. Set aside to let the gelatin “bloom.”
- In a medium metal bowl, whisk the egg yolks, sugar, lemon juice, zest, and salt. Set the bowl over a medium pot filled 1-inch high with simmering water and cook, stirring occasionally, until the sugar is melted and the mixture has thickened slightly, 15–18 minutes.
- To serve, in the bowl of a stand mixer fitted with the whisk attachment, whip the cream and vanilla on medium-high speed until medium peaks form, 2–3 minutes.
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