Lemon Chiffon Pie

This elegant Lemon Chiffon Pie combines the bright, zesty flavor of fresh lemons with a delicate, cloud-like texture. The base is a sturdy yet sweet gingersnap crust that provides the perfect contrast to the soft filling. Made with a classic French meringue technique, the filling is incredibly light, airy, and not overly sweet, allowing the natural tartness of the lemon to shine through. It is an impressive dessert for dinner parties or a sophisticated treat for Sunday brunch.

Cooking Method: Baking, Stewing

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 265.8

Dietary: Vegetarian

Description

This elegant Lemon Chiffon Pie combines the bright, zesty flavor of fresh lemons with a delicate, cloud-like texture. The base is a sturdy yet sweet gingersnap crust that provides the perfect contrast to the soft filling. Made with a classic French meringue technique, the filling is incredibly light, airy, and not overly sweet, allowing the natural tartness of the lemon to shine through. It is an impressive dessert for dinner parties or a sophisticated treat for Sunday brunch.

Directions

1
Preheat oven to 350F (175C). Lightly oil a 9-inch pie pan or coat it with nonstick spray.
2
In a food processor, pulse gingersnaps and raisins until finely chopped.
3
Add canola oil to the processor and process until well combined.
4
Press the mixture evenly over the bottom and sides of the prepared pie pan.
5
Bake crust for 10 minutes, or until set. Transfer to a wire rack to cool completely.
6
In a small bowl, place 3 tablespoons of water and a few drops of yellow food coloring if using. Sprinkle gelatin over the water and set aside to bloom.
7
In a wide pan, bring about 1 inch of water to a simmer. Adjust heat so water is at a bare simmer.
8
In a large heatproof mixing bowl that fits over the pan, combine whole eggs, 1/4 cup sugar, lemon juice, and lemon zest.
9
Set the bowl over the simmering water and whisk constantly until the mixture thickens and an instant-read thermometer registers 160F.
10
Whisk in the reserved gelatin mixture. Remove from heat and let cool for 20 minutes, whisking occasionally.
11
In another heatproof bowl that fits over the pan, combine egg whites, cream of tartar, the remaining 2/3 cup sugar, and the remaining 3 tablespoons water.
12
Set the bowl over the simmering water; beat with an electric mixer at low speed until an instant-read thermometer registers 140F, about 3 to 5 minutes.
13
Increase mixer speed to high and beat for a full 3 1/2 minutes. Remove from heat and beat until almost cool, about 2 minutes more.
14
In a chilled bowl, whip the cream until soft peaks form.
15
Whisk about one-fourth of the meringue into the lemon mixture to lighten it. Gently whisk in the remaining meringue.
16
With a rubber spatula, fold in the whipped cream.
17
Spoon the filling into the prepared pie shell. Chill, loosely covered, until set, about 3 hours.
18
Just before serving, decorate the pie with candied lemon zest.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 265.8kcal

% Daily Value *
Total Fat 12.3g19%
Saturated Fat 4.5g23%
Cholesterol 109.8mg37%
Sodium 100.7mg5%
Total Carbohydrate 33.3g12%
Dietary Fiber 3.3g14%
Sugars 24.7g
Protein 11.0g22%

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

Keywords: lemon, chiffon, pie, dessert, gingersnap, meringue, citrus, gelatin, fluffy, zest, chilled, summer, party, brunch, classic, light, airy, zesty, refreshing, homemade

Read it online: https://www.chefs-mate.com/recipe/lemon-chiffon-pie/