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
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
SHANNA'S NANA'S LEMON CHERRY PIE
My daughter's grandmother (on her father's side) used to make this every Sunday and probably still does. I love the simplicity of this pie, and it's another of my daughter's favorites. Requires 4 hrs chill time.
Provided by 2Bleu
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until smooth. Gradually beat in lemon juice, milk, and pudding mix. Gently fold in whipped topping.
- Spread into pie crust. Spoon cherry pie filling over top. Refrigerate a minimum of 4 hours before serving.
Nutrition Facts : Calories 372.5, Fat 21.9, SaturatedFat 12.3, Cholesterol 24, Sodium 310.6, Carbohydrate 39.5, Fiber 0.7, Sugar 19.6, Protein 5.6
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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