Cool Crisp Citrus Chiffon Pie Food

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CITRUS CHIFFON PIE



Citrus Chiffon Pie image

With its billowy cloud of egg white chiffon and bright lemon and orange flavors, this light, creamy, and refreshing pie embodies a sunny California day.

Categories     citrus     chiffon pie     lemon     lime     dessert recipes     pie

Time 2h

Yield 8

Number Of Ingredients 11

1 c. vanilla wafer crumbs
4 tbsp. unsalted butter
3/4 tsp. kosher salt
1 envelope unflavored gelatin
1/2 c. sugar
c. sugar
4 large eggs
1/2 c. orange juice
c. fresh lemon juice
1/2 tsp. grated lemon zest
1 tsp. grated orange zest

Steps:

  • Heat oven to 325 degrees F. In a medium bowl, combine the wafer crumbs, butter, and 1/2 teaspoon salt. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until the edges of the crust are beginning to brown, 12 to 15 minutes. Transfer to a wire rack to cool completely.
  • In a medium saucepan, combine the gelatin, 1/2 cup sugar, and the remaining 1/4 teaspoon salt. In a bowl, whisk together the egg yolks, orange and lemon juices, and 1/4 cup water.
  • Stir the egg yolk mixture into the gelatin mixture and bring to a boil over medium heat, stirring to dissolve the sugar. Transfer the mixture to a large bowl, cover and refrigerate until partially set, about 1 hour.
  • When the gelatin has partially set, using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add the remaining 1/3 cup sugar, 1 tablespoon at a time, beating until incorporated. Continue to beat until stiff, glossy peaks form, about 3 minutes. Stir a little of the egg whites into the gelatin mixture until combined. Gently fold the lemon and orange zest and the remaining whites into the gelatin mixture until no white streaks remain. Spoon into the prepared pie crust. Refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 239 calories

TANGY LEMON CHIFFON PIE



Tangy Lemon Chiffon Pie image

This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 envelope unflavored gelatin
1/4 cup water
1 cup sugar, divided
1/4 teaspoon salt
5 egg yolks
1/2 cup lemon juice
2 cups heavy whipping cream
3 to 4 drops yellow food coloring, optional
1/3 cup semi-sweet chocolate morsels
2 teaspoons shortening
1 pastry shell (9 inches), baked
Fresh raspberries and mint leaves
Lemon slices

Steps:

  • In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

Nutrition Facts :

LEMON CHIFFON PIE WITH GLAZED CRANBERRIES



Lemon Chiffon Pie with Glazed Cranberries image

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs
3 1/2 tablespoons unsalted butter, melted
Filling
1/4 cup water
1 1/2 teaspoons unflavored gelatin
4 large eggs, separated
2/3 cup sugar
1/3 cup fresh lemon juice
1 teaspoon grated lemon peel
1/2 cup chilled whipping cream
Topping
1/2 cup sugar
1/3 cup water
2 cups fresh or frozen whole cranberries (about 8 ounces)
1/2 cup currant jelly

Steps:

  • For crust:
  • Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.
  • For filling:
  • Place 1/4 cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes.
  • Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.)
  • For topping:
  • Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Provided by GINGER P

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Steps:

  • Soften gelatin in water 5 minutes.
  • Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
  • When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
  • Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g

STRAWBERRY CHIFFON PIE



Strawberry Chiffon Pie image

Vintage everything is trending now, so why not strawberry chiffon pie? Been around for many years, and it's still light, fluffy, creamy, and refreshing, particularly in summer. Garnish with more whipped cream and sliced strawberries, if desired.

Provided by lutzflcat

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 6h

Yield 8

Number Of Ingredients 13

1 cup minced fresh strawberries
½ cup white sugar
1 (.25 ounce) envelope unflavored gelatin
¼ cup cold water
½ cup hot water
2 tablespoons lemon juice
1 pinch salt
½ cup whipping cream, chilled
¼ cup white sugar
½ teaspoon almond extract
2 egg whites, room temperature
¼ teaspoon cream of tartar
1 (9 inch) prepared graham cracker crust

Steps:

  • Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
  • Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
  • Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
  • Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
  • Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 40.6 g, Cholesterol 20.4 mg, Fat 13 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 212.1 mg, Sugar 31.3 g

COOL & CRISP CITRUS CHIFFON PIE



Cool & Crisp Citrus Chiffon Pie image

This is such a decadent summertime treat! Hopefully you enjoy this sometime soon! It may take longer than one hour for the pie to firm- Depending on the temperature. Enjoy!

Provided by Loves2Teach

Categories     Pie

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 envelope unflavored gelatin
1/4 cup water
1/2 cup sugar
1/2 teaspoon lemon, rind of, grated
1 dash salt
1/2 teaspoon orange rind, grated
4 egg yolks
4 egg whites
1/2 cup lemon juice
1/3 cup sugar
1/2 cup orange juice
1 9 in.baked pastry shell

Steps:

  • Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
  • Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
  • Cook and stir over medium heat just till mixture comes to boiling.
  • Remove from heat; stir in peels.
  • Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
  • Beat egg whites till soft peaks form.
  • Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
  • Pile into cooled baked pastry shell.
  • Chill till firm.
  • Trim with whipped cream and thin orange slices cut in fourths.

GRILLED CITRUS ICEBOX PIE



Grilled Citrus Icebox Pie image

Provided by Damaris Phillips

Categories     dessert

Time 2h55m

Yield one 9-inch pie (8 servings)

Number Of Ingredients 8

1 lemon, halved
1 lime, halved
1 orange, halved
4 large egg yolks
One 14-ounce can sweetened condensed milk
One 9-inch prepared graham cracker crust
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees F.
  • Prepare a grill for medium heat. Grill the lemon, lime and orange cut-sides down until charred and soft, about 5 minutes. Cool slightly, then zest some of the fruit to get 1 tablespoon of zest; set aside. Juice all of the citrus (you should have 1/2 cup citrus juice).
  • Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk and the citrus juice. Stir until smooth, then pour into the prepared crust. Bake until the center of the pie is just set, 20 to 25 minutes. Let cool for 1 hour, then refrigerate for another hour until chilled. Chill a large bowl.
  • Put the heavy cream in the chilled bowl and add the confectioners' sugar and the grilled zest. Whip until soft peaks form. Top the cooled pie with the whipped cream and serve immediately or chill again briefly before serving.

CLEMENTINE CHIFFON PIE



Clementine Chiffon Pie image

Make and share this Clementine Chiffon Pie recipe from Food.com.

Provided by Redsie

Categories     Pie

Time 42m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, melted
1 cup sweetened flaked coconut, finely chopped
1 cup shortbread cookie crumbs
4 clementines, peeled and seeded
1/4 cup fresh lemon juice
1/4 cup unsalted butter
3/4 cup sugar
1 teaspoon clementine zest
1 (1 ounce) envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream

Steps:

  • Heat oven to 350°F.
  • In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9 inch pie plate.
  • Bake crust at 350F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
  • Filling: in blender, combine clementine sections and lemon juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a medium-sized saucepan.
  • In bowl, slightly whisk eggs to break up. Whisk a little of hot clementine mixture into eggs; then whisk egg mixture back into saucepan. Cook 2 minutes, stirring constantly, until mixture is thickened and registers at least 160F on an instead-read thermometer. Strain into a large bowl. Place plastic wrap directly on surface of mixture; let cool at room temperature for 30 minutes. Refrigerate for 2 hours, until mixture begins to set.
  • Add cream to citrus mixture. Beat with an electric mixer to very soft peaks, about 3 minutes. Spoon into crust. Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.

Nutrition Facts : Calories 230.8, Fat 15.8, SaturatedFat 10.4, Cholesterol 73.4, Sodium 43.4, Carbohydrate 20.1, Fiber 0.8, Sugar 18.3, Protein 3.9

FROZEN CITRUS PIE



Frozen Citrus Pie image

Nice frozen pie that is easy to put together and takes but minutes. No cooktime, so the 4 hours is freezer time.

Provided by Nat Da Brat

Categories     Pie

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 4

6 ounces lemonade concentrate
1 pint vanilla ice cream, softened
3 1/2 cups whipped topping (partially thawed)
1 graham cracker pie crust

Steps:

  • Place concentrate in large mixing bowl and beat about 30 seconds.
  • Gradually,spoon in ice cream and blend.
  • Fold in whipped topping, whipping until smooth.
  • Spoon into pie crust.
  • Freeze until firm, at least 4 hours.
  • Store any leftover pie in freezer.
  • I usually add lemon zest on top before serving.

Nutrition Facts : Calories 307.4, Fat 16.3, SaturatedFat 7.4, Cholesterol 35.7, Sodium 213.4, Carbohydrate 38.8, Fiber 0.7, Sugar 29.3, Protein 3.3

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