Lemon Chiffon Pie

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Servings: 1 Difficulty: Intermediate
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A light, airy, and tangy lemon dessert with a delicate chiffon filling
Lemon Chiffon Pie (C&h recipe image
Lemon Chiffon Pie (C&h recipe image
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Lemon Chiffon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 376.5

Description

This classic Lemon Chiffon Pie offers a bright, zesty flavor profile that cuts through the sweetness of the sugar and richness of the egg whites. The filling is incredibly light and airy, thanks to the whipped egg whites folded into the set gelatin mixture. It provides a refreshing contrast to a sturdy crumb crust. Perfect for summer gatherings, potlucks, or as a sophisticated end to a family dinner, this pie relies on fresh lemon juice and peel for authentic citrus notes. It is a timeless dessert that feels elegant yet is approachable enough for weeknight baking. Serve chilled with a dollop of fresh whipped cream for the best experience.

Ingredients

Directions

  1. Sprinkle unflavored gelatine over cold water in a small bowl or saucepan; let stand for 5 minutes to soften.
  2. In a saucepan, combine softened gelatine mixture, egg yolks, 1/2 cup sugar, lemon peel, and lemon juice.
  3. Cook over medium heat, stirring constantly, until sugar is dissolved and gelatine is completely melted, about 5 minutes. Do not boil.
  4. Remove from heat and cool mixture, stirring occasionally, until it thickens slightly and holds a ribbon when drizzled from a spoon, but is not set.
  5. In a clean, large mixing bowl, beat egg whites with salt until foamy.
  6. Gradually add remaining 1/2 cup sugar to egg whites while beating on high speed until stiff, glossy peaks form.
  7. Beat the cooled gelatine mixture until it is light and fluffy.
  8. Gently fold the beaten egg whites into the gelatine mixture using a spatula, being careful not to deflate the mixture.
  9. Heap the filling lightly into the prepared baked crumb crust.
  10. Refrigerate the pie for at least 3 hours, or until the filling is firm and set.
  11. Top with sweetened whipped cream just before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 376.5kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1254.7mg53%
Total Carbohydrate 62.3g21%
Dietary Fiber 0.2g1%
Sugars 60.7g
Protein 24.6g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For microwave preparation: Soften gelatine in cold water in a deep 1-quart glass bowl. Add egg yolks, 1/2 cup sugar, lemon peel, and juice. Microwave on medium power (50%) for 4 minutes, stirring every minute, until sugar is dissolved and gelatine is melted. Proceed with cooling and folding steps as directed.

Ensure the gelatine mixture is cooled sufficiently before folding in the egg whites. If it is too hot, it will melt the egg whites and prevent the pie from setting properly. If it is too cold/set, it will not fold smoothly.

For best texture, use fresh lemons for both juice and peel. Bottled juice may lack the aromatic oils found in the peel.

This pie should be stored in the refrigerator and consumed within 3-4 days.

Keywords: lemon, chiffon, pie, dessert, citrus, gelatin, eggs, sweet, tangy, no-bake, crust, whipped cream, summer, party, classic, easy, refreshing, chilled, lemonade, fluffy
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