Lemon Chiffon Pie

The Lemon Chiffon Pie Recipe has a lot to offer in one light and fluffy package it’s not too tart and not too sweet, which makes it a great choice for pleasing all of your guests. It is the perfect ending to a heavy meal, when you want something to satisfy that sweet tooth, but don’t have a lot of room left for a big dessert.

Makes one 9-inch pie, 6 to 8 slices

1 prebaked 9-inch Traditional Pastry Piecrust shell

1 teaspoon water, at room temperature
1 teaspoon gelatin
1 large egg
2 large egg yolks
½ cup sugar
¼ cup cornstarch

Pinch of salt:
1 cup fresh lemon juice
1 cup hot water
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
1 cup Meringue

2 cups Whipped Cream
Grated lemon zest

To prepare the filling, in a small bowl, combine the 1 teaspoon water with the gelatin and let soften.

While the gelatin is softening, in a medium bowl, whisk together the egg, egg yolks, and sugar. While whisking, add the cornstarch and salt. Mix in the lemon juice, 1 cup hot water, the butter, and lemon zest.

Transfer the filling to a medium saucepan and cook it over medium heat, scraping the sides of the pan frequently to prevent any burning. Whisk continuously until the mixture becomes bubbly and thick, about 6 minutes.

Remove the saucepan from the heat and add the gelatin to the filling, folding it in with a rubber spatula until all ingredients are combined. Using a spatula, gently fold the meringue into the filling so that they are thoroughly combined.

Pour the lemon filling into the pie shell and refrigerate for at least 2 hours before serving.

When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.

Sprinkle the lemon zest on top of the whipped cream. Lemon Chiffon Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

Lemon Chiffon Pie
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