Lemon Chiffon Pie Recipe
A tangy, light elegant pie that tops off a meal to perfection.
This easy to prepare, light and delicious mile high chiffon pie is the perfect finish for any meal.
Lemon Chiffon Pie Recipe
Ingredients:
- 1-9 inch baked Pillsbury refrigerated pie crust
- 1 tablespoon unflavored Knox gelatin
- ¼ cup water
- 1 cup sugar
- ½ cup lemon juice
- 4 eggs (separated)
- 1 teaspoon grated lemon rind
- 1 cup heavy cream
- Shaved dark chocolate for garnish
Directions:
- Remove the eggs from the refrigerator and allow them to come to room temperature.
- Bake the pie crust according to the package directions. Allow the pie crust to cool completely on a rack.
- Dissolve the gelatin in the water in a custard cup or small bowl.
- Separate the eggs.
- Beat the egg yolks with a whisk.
- In a separate bowl, whip the egg whites until they become frothy. Slowly beat in ½ cup of sugar a tablespoon at a time. Whip the mixture until the egg whites are stiff and form peaks.
- In another bowl, beat the heavy cream until it becomes stiff.
- Combine ½ cup sugar, lemon juice and beaten egg yolks in a double boiler. Cook the mixture over medium heat, stirring constantly, until it becomes the consistency of custard.
- Stir in the dissolved gelatin and add the grated lemon rind.
- When the custard begins to thicken, beat it with a whisk until it becomes fluffy.
- Gently fold in the egg whites and the heavy cream. Use a spatula or spoon, not a mixer. The mixer may break down the egg whites.
- Fill the cooled prepared pie crust shell with the mixture.
- Shave some dark chocolate over the top of the pie for garnish. For a touch of elegance, make chocolate "curls" with a potato pealer.
- Chill the chiffon pie thoroughly before serving.
- Leftover pie, if there is any, should be refrigerated between serving.
Lemon chiffon pie was one of my mother’s trademark dinner party desserts but was often served at holiday and family celebrations too. Her recipe box not only contained recipes, but lists of tried and true menus for all occasions. Lemon chiffon pie was a favorite featured dessert on the menues. Chiffon pie was always particularly appreciated after heavy holiday meals because it was so light and airy. This pie looks beautiful and tastes even better and compliments any meal. It goes particularly well with seafood and poultry, however. It was frequently served as the dessert for a buffet supper of shrimp creole and a tossed leafy salad. If you prefer, make your pie crust from scratch. Using a refrigerated premade pie crust, cuts down on meal preparation time. As a tasty alternative, substitute lime juice and rind for the lemon. Both versions of this chiffon pie are equally delicious.
