LEMON CHIFFON PIE RECIPE - (4.5/5)
Provided by DreiFromBK
Number Of Ingredients 16
Steps:
- Serves 8 to 10 Before cooking the curd mixture, be sure to whisk thoroughly so that no clumps of cornstarch or streaks of egg white remain. Pasteurized egg whites can be substituted for the 3 raw egg whites. Serve with lightly sweetened whipped cream. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325°F. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand. Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely. FOR THE FILLING: Sprinkle ½ teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ teaspoon gelatin, and remaining 2 tablespoons water. Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes. Remove 1 1/4 cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl. Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd-cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd.
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Angadvir Saini
[email protected]I made this pie for my son's birthday party and it was a huge success. All the kids loved it and I even got some compliments from the adults.
Shuail Ali
[email protected]I followed the recipe exactly and my pie turned out perfectly. The filling was light and fluffy, and the lemon flavor was just right. I will definitely be making this again.
Javeria Gul
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. He said it was the best lemon chiffon pie he's ever had.
joker crabb
[email protected]I've been making this pie for years and it's always a crowd-pleaser. The recipe is easy to follow and the results are always delicious.
Uwem Gift
[email protected]This pie was delicious! The filling was creamy and smooth, and the lemon flavor was perfect. I will definitely be making this again.
James Tembo
[email protected]I made this pie for my son's birthday party and it was a huge success. All the kids loved it and I even got some compliments from the adults.
Hunter Bastola
[email protected]This pie was a bit more work than I expected, but it was worth it. The results were delicious and my family loved it.
Mahendta Nath
[email protected]I followed the recipe exactly and my pie turned out perfectly. The filling was light and fluffy, and the lemon flavor was just right. I will definitely be making this again.
SMTech Mark
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best lemon chiffon pie he's ever had.
Heather Tehonica
[email protected]I'm not a huge fan of lemon desserts, but this pie was surprisingly good. The filling was creamy and smooth, and the lemon flavor was not overpowering. I would definitely make this again.
Siam Siam
[email protected]This pie was so good! The filling was light and fluffy, and the lemon flavor was just right. I will definitely be making this again.
Meem Rahman
[email protected]I've made this pie several times and it always turns out great. The recipe is easy to follow and the results are always delicious.
Modou Lamin
[email protected]This lemon chiffon pie was a hit at my last dinner party! The combination of the creamy filling and the tangy lemon flavor was perfect. I'll definitely be making this again.