LEMON CHIFFON PIE
Creamy lemon chiffon pie is an old classic that was always a favorite at holiday parties when I was young.
Provided by Lauren Allen
Categories Dessert
Time 2h30m
Number Of Ingredients 10
Steps:
- Add 1 1/2 cups water, lemon juice, salt, 1 cup sugar, and butter to a large saucepan. Bring mixture to a boil.
- While waiting for mixture to boil, stir cornstarch and 1/2 cup of water together in a small bowl. Stir into saucepan and turn heat to low. Cook until thickened.
- Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork.
- Add a large spoonful of the hot mixture from the saucepan, to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition to temper the eggs.
- Add the tempered egg mixture to the saucepan. Remove from heat and stir in lemon zest. Allow to cool for 10-15 minutes.
- Beat the egg whites with electric beaters. Slowly add 1/2 cup sugar as you go. Beat until stiff peaks form.
- Fold egg whites into the mixture in the saucepan.
- Pour filling into cooled pie shell. Chill in refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it).
- Top with freshly whipped cream.
Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 102 mg, Sugar 20 g, ServingSize 1 serving
LEMON CHIFFON PIE
I like this pie best with a graham cracker crust but you can use a pastry crust. Looks lovely garnished with fresh berries. Chill overnight.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bake piecrust according to package directions and let cool; refrigerate until ready to use.
- Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
- In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
- Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
- Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
- Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
- In a large bowl, beat the 4 egg whites until soft peaks form.
- Beat in the cream of tartar.
- Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
- Beat in the vanilla.
- The whites should be firm but not dry.
- Gently fold about one-third of the whites into the lemon mixture.
- Add the remaining whites and continue to fold until evenly blended.
- Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
- Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
- Serve with a dollop of whipped cream and berries on top.
Nutrition Facts : Calories 297.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 105.8, Sodium 208.4, Carbohydrate 48.2, Fiber 0.6, Sugar 39.1, Protein 5.2
LEMON CHIFFON PIE
I love lemon, this is a really good pie, I like to make in summer. If you are using a store bought graham cracker crust, the filling is enough for 2 pies. Prep time does not include chilling time.
Provided by KittyKitty
Categories Pie
Time 35m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soften gelatin in cold water; set aside.
- Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
- Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.
FROSTY LEMON CHIFFON PIE
Provided by Sandra Lee
Time 12m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
- Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
LEMON CHIFFON PIE
Chiffon pies are gelatin based fillings lightened with egg whites.
Provided by Food Network
Categories dessert
Time 3h45m
Yield 8 servings or 1 pie
Number Of Ingredients 13
Steps:
- Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear.
- In a small bowl, stir the water and vinegar together.
- Add the vinegar mixture and pulse briefly¿it will still look crumbly. Transfer the crumbs to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
- When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
- Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
- Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of 1 hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill 1 hour.
- Preheat the oven to 425 degrees F. Line the shell with a sheet of foil and fill with raw rice or dried beans. Bake for 20 to 25 minutes. Remove the foil and rice and continue baking until golden brown. Let the pie shell cool on a rack while you make the filling.
- Make the Filling: In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup sugar until fluffy, then add the lemon juice and zest. Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes.
- Meanwhile, sprinkle the gelatin over cold water and let dissolve.
- Remove the yolk mixture from the heat and whisk in the gelatin until dissolved. Place the mixture over an ice bath and stir with a rubber spatula to cool it. Once it's room temperature remove it from the ice bath and let it sit while you whip the meringue.
- Place the egg whites in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches. Pour the mixture into the cooled pie shell and smooth the top.
- Chill the pie at least 2 hours before serving. Serve with dollops of whipped cream.
TANGY LEMON CHIFFON PIE
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
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 II
Make and share this Lemon Chiffon Pie II recipe from Food.com.
Provided by Kim19068
Categories Pie
Time 2h
Yield 1 9 " pie
Number Of Ingredients 5
Steps:
- Combine the condensed milk, sour cream, the whipped topping and lemonade into a large bowl.
- Mix well.
- Spoon into a pie shell and chill before serving.
ORANGE LEMON CHIFFON PIE
A wonderfully creamy and zesty pie! One of my favorites. From better homes and gardens. Cook time doesn't include time needed for chilling.
Provided by Kaarin
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan combine the gelatin, sugar and salt. Stir in the milk and egg yolks.
- Cook and stir constantly over medium heat until mixture thickens slightly, about 5 minutes. Remove from heat.
- Stir in the grated peel and juices. Chill till partially set. Fold in whipped cream and put in pie shell. Chill until firm, at least 2 hours.
Nutrition Facts : Calories 329.1, Fat 18.6, SaturatedFat 9.6, Cholesterol 114.8, Sodium 201.9, Carbohydrate 38.1, Fiber 0.3, Sugar 27.9, Protein 3.9
LEMON CHIFFON PIE I
Make and share this Lemon Chiffon Pie I recipe from Food.com.
Provided by Shawnee TX
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak gelatin in water.
- In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
- Cook, stirring until mixture coats the bottom of a spoon.
- Add grated lemon peel, gelatin and food coloring. Stir well.
- Cool in refrigerator about 1/2 hour until slightly thickened.
- Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
- Fold in whipped topping.
- Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
- garnish with chocolate shavings and lemon slices.
Nutrition Facts : Calories 245.2, Fat 9, SaturatedFat 3.4, Cholesterol 75.5, Sodium 127.5, Carbohydrate 38, Fiber 0.7, Sugar 26.8, Protein 4.2
LEMON CHIFFON PIE III
Don't try if you don't like lemon. WOOO HOOOO this is lemony and delicious. The graham cracker taste of the crust just compliments all the lemon flavor. I find that refrigerating overnight gives all the ingredients time to really have that taste a "chiffon" pie such as this should have. I got this recipe out of my Jello Brand Recipe Book years ago. Been making it ever since then. Hope you enjoy. :)
Provided by Melanie Murray
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
- Stir in lemon peel and juice.
- Mix cold water and ice to make 1 1/4 cups.
- Add to gelatin, stirring until slightly thickened.
- Remove any remaining ice.
- Stir in whipped topping with wire whisk until smooth.
- Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
- Spoon into crust.
- Refrigerate 6 hours or overnight until firm.
LEMON CHIFFON PIE
Make and share this Lemon Chiffon Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat together the first three ingredients for 3-5 minutes.
- Pour into a pie shell and chill.
Nutrition Facts : Calories 721.4, Fat 44.4, SaturatedFat 23.8, Cholesterol 126.9, Sodium 277.5, Carbohydrate 75.3, Fiber 0.6, Sugar 58, Protein 8.9
LEMON CHIFFON PIE
There are lots and lots of lemon pies, but this is my way. I don't care for meringue, I like whipped topping, but I have left the topping for you to decide for yourself. This recipe makes 2 pies. I have only made the two, and haven't cut it in half. Don't substitute anything for the evaporated milk. Chilling time included in the preparation time.
Provided by FLUFFSTER
Categories Pie
Time 2h
Yield 2 pies
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve gelatin in 1/4 cup cold water.
- Add hot water, sugar and salt. Cool to room temperature. Whip well.
- Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip.
- Add lemon juice and pulp and beat until well mixed.
- Pour into the graham cracker crusts. Chill until set.
Nutrition Facts : Calories 1691.1, Fat 65.6, SaturatedFat 18.8, Cholesterol 49.3, Sodium 1470.2, Carbohydrate 268.4, Fiber 9.5, Sugar 180.4, Protein 25
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- Preheat oven to 350°F. Stir together crackers and sugar in a medium bowl. Add butter; knead with your hands until mixture holds together. Press into bottom and up sides of a 9-inch deep-dish pie pan. Chill 15 minutes. Bake in preheated oven until lightly browned, about 15 minutes. Let cool completely on a wire rack, about 1 hour.
- Stir together 1/4 cup cold water and gelatin in a small bowl; let stand until softened, about 5 minutes. Meanwhile, beat egg yolks with an electric mixer on high speed until thick and lemon-colored, about 1 minute and 30 seconds. Transfer to a medium saucepan. Add 1 cup sugar, lemon zest and juice, and salt; stir until smooth. Cook mixture over low, stirring constantly using a rubber spatula and scraping down sides of pan constantly, until mixture is thickened, 5 to 8 minutes. (Do not let eggs scramble. If mixture becomes too hot, temporarily remove pan from heat, stirring constantly, until slightly cooled.) Remove from heat; add gelatin mixture, and stir until dissolved. Let cool, stirring occasionally, 1 hour. Transfer to a large bowl; set aside.
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