Lemon Chiffon Pie I Recipes

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LEMON CHIFFON PIE



Lemon Chiffon Pie image

A chiffon pie is simply a custard or curd that is set with gelatin and combined with whipped egg whites so that the pie filling is extra airy and almost weightless. Compared to its lemon meringue cousin, this Lemon Chiffon Pie is much less tart, much less dense, and one hundred times gentler on the palate and the stomach. Known for its delicate texture and undramatic look, this pie bespeaks old-school Southern class and charm. A store-bought crust works just as fine for this recipe, but we recommend using our Single-Crust Pie Pastry Dough recipe because it's easy to make, buttery, and flaky-everything you want as a base for a lemon chiffon pie. We also recommend dumping the lemon whipped cream right in the middle of the pie because it shows off the beautiful pale yellow of the filling and it adds extra height and texture to an otherwise simple looking pie.

Provided by Micah A Leal

Time 5h5m

Yield 1 (9-inch) pie

Number Of Ingredients 8

1 Single-Crust Pie Pastry Dough
1 (1/4-oz.) pckg. powdered gelatin
2/3 cup + 3 Tbsp. water, divided
3 lemons
3/4 cup granulated sugar, divided
4 eggs, separated and divided
3/4 cup heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 20 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool.
  • Place gelatin in 3 Tbsp. water and stir to combine; set aside. Zest all 3 lemons into a small bowl; set aside. Juice each lemon until you have 1/3 cup juice with no seeds; set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 25-30 minutes. Whisk in gelatin mixture until completely dissolved. Add half of the lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.
  • Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form. Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.
  • Whip cream with powdered sugar until stiff peaks form. Add half of remaining lemon zest and mix to combine. Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining lemon zest and serve.

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Lemon Chiffon Pie has a no-bake, light and airy filling of homemade lemon curd with folded in stiffly beaten egg whites then topped with whipped cream.

Provided by Lise Sullivan Ode

Categories     Dessert

Time 30m

Number Of Ingredients 20

2 1/4 cups gluten free flour (I used King Arthur)
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
10 tablespoons unsalted butter (cold and cubed)
5 tablespoons ice water
1 envelope unflavored gelatin
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup lemon juice
1/2 cup water
4 egg yolks
1 teaspoon lemon zest
4 egg whites
1/2 cup granulated sugar
1 cup whipped cream (I used cocowhip which is non-dairy)
lemon slices
fresh raspberries
mint leaves

Steps:

  • First of all, you can totally use a store bought crust if you want to make this recipe easier and also if you don't need the gluten free crust which I'll now explain.
  • I used a food processor for this crust and it worked great. You could do this by hand if you don't have one. Start by putting the first 5 crust ingredients into the food processor. Place lid on and pulse a few times to mix it up. Turn it on and gradually add the cubed butter. Then add the ice water and watch the ball of dough form.
  • Roll the dough into a big ball and cut in half. Store half in a ziptop bag in the freezer for future use. Roll out the remaining half between two pieces of waxed paper. Roll it out to a 12-inch disk. Then place crust in pie plate. Crimp the edges and bake in a 375°F oven for 10-12 minutes or until slightly light golden brown on the edges. Let cool.
  • Place the gelatin, sugar, salt, egg yolks, lemon juice and water in a medium sized heavy saucepan. Heat on medium, stirring constantly just until it comes to a boil. Stir in zest. Remove from heat and refrigerate long enough for it to set up slightly - about 30-40 minutes. Stir it occasionaly.
  • Meanwhile, beat your egg whites. Note: If you're concerned about eating raw eggs, place the egg whites and sugar in a bowl set over a pan of boiling water. Whisk constantly for 90 seconds. Then remove from heat and beat egg whites mixture until stiff peaks form. Fold into chilled lemon curd mixture. Pour into pie shell and refrigerate for at least 3 hours or overnight. Top with fresh whipped cream or whipped coconut milk if you can't have dairy. Store pie in refrigerator for up to 3 days.

Nutrition Facts : Calories 342 kcal, Carbohydrate 48 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 270 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving

LEMON CHIFFON PIE



Lemon Chiffon Pie image

"I've been making this recipe for Lemon Chiffon Pie since before I got married," comments Cathy Dwyer of Freedom, New Hampshire. The ribbons of chocolate compliment the tangy lemon flavor.-Cathy Dwyer, Freedom, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
1-1/2 teaspoons unflavored gelatin
2 tablespoons water
1/2 cup sugar, divided
1/4 cup lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs, separated
1/2 cup heavy whipping cream, whipped
1/2 ounce semisweet chocolate
1/2 teaspoon butter

Steps:

  • Cut pie crust sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., Meanwhile, in a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in 1/4 cup sugar, lemon juice, lemon zest and salt. Cook and stir over medium heat until sugar is dissolved. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat. Cover and refrigerate for 45 minutes, stirring occasionally., In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°. Remove from the heat. Beat on high until stiff peaks form. Fold into lemon mixture; gently fold in whipped cream., In a microwave, melt chocolate and butter; stir until smooth. Spoon a third of lemon mixture into pie shell; drizzle with half of chocolate mixture. Repeat layers. Top with remaining lemon mixture. Cover and refrigerate for 2 hours or until set.

Nutrition Facts : Calories 444 calories, Fat 23g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 393mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON CHIFFON PIE



Lemon Chiffon Pie image

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

2 1/4 cups sifted all-purpose flour
1 teaspoon sugar
1 teaspoon salt
12 tablespoons cold unsalted butter (6 ounces), cut into pieces
1/4 cup ice water (strain out the ice just before using)
1 teaspoon red wine vinegar
4 eggs, separated
2/3 cup sugar
1/4 cup fresh lemon juice
1 1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons powdered gelatin
1/3 cup water
Sweetened whipped cream, for garnish

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.

LEMON CHIFFON PIE



Lemon Chiffon Pie image

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

1 9 inch baked pie shell
1 1/2 cups water
1/2 cup lemon juice
dash of salt
1 1/2 cups granulated sugar (, divided)
1/2 cup butter
5 Tablespoons cornstartch + 1/2 cup water
3 large eggs (, yolks and whites separated)
lemon zest (, from one small lemon)
fresh whipped cream (, for topping)

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



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

LEMON CHIFFON PIE I



Lemon Chiffon Pie I image

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

1 deep dish pie shell, baked
1 teaspoon unflavored gelatin
1/4 cup water
3 large eggs, separated
1 cup sugar, divided
1/2 cup lemon juice
2 teaspoons lemon zest, Grated
3 drops yellow food coloring
1 cup whipped topping, thawed
chocolate shavings, garnish
lemon slice (for garnish)

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

RASPBERRY CHIFFON PIE I



Raspberry Chiffon Pie I image

A lovely pie to serve in the summer.

Provided by Carol

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 8

Number Of Ingredients 11

1 ½ (.25 ounce) packages unflavored gelatin
¼ cup cold water
4 egg yolks, beaten
1 tablespoon lemon juice
½ cup white sugar
1 cup fresh raspberries, crushed
4 egg whites
¼ cup white sugar
⅛ teaspoon salt
¾ cup heavy whipping cream, whipped
1 (9 inch) vanilla wafer crust

Steps:

  • Soften gelatin in cold water.
  • Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
  • Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.5 g, Cholesterol 126.4 mg, Fat 14.4 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 5 g, Sodium 188.2 mg, Sugar 21.3 g

LEMON CHIFFON PIE, DIABETIC



Lemon Chiffon Pie, Diabetic image

A great summer dessert that will save on fat, sugar and guilt! I prefer to make the filling alone and have it as a light chiffon pudding in small glasses.

Provided by Annacia

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup fat-free evaporated milk (250 mL)
1 (7 g) envelope unflavoured gelatin
1/2 cup water (125 mL)
3 tablespoons fresh lemon juice (45 mL)
3/4 cup Splenda sugar substitute (180 mL)
3/4 teaspoon grated lemon rind (4 mL)
1/4 teaspoon lemon extract (1 mL) (optional)
9 inches graham cracker crust (23 cm) (optional)

Steps:

  • Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
  • Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
  • Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
  • Stir in lemon rind and lemon extract.
  • Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).
  • Gradually add gelatin mixture, beating at high speed until mixture is combined.
  • Do not over beat.
  • Pour mixture into crust; cover and chill 1 hour or until set.

Nutrition Facts : Calories 29.4, Fat 0.1, Cholesterol 1.3, Sodium 38.9, Carbohydrate 4.1, Sugar 3.8, Protein 3.2

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From Betsy at Recipelink.com, 04-08-2007


EAGLE BRAND® | LEMON CHIFFON PIE
Find a recipe. Recipes; Pies & Tarts; Share; Print; Lemon Chiffon Pie. Makes: 6-8 . Preparation Time: 20 minutes plus chilling time . Ingredients. Directions. Nutritional Information. Ingredients. 1 1/4 cups 300 ml crushed graham wafers . 1/4 cup 50 ml brown sugar . 4 tbsp 60 ml melted butter . 2 eggs, separated . 1/4 tsp 1 ml cream of tartar . 1 can 300 ml Regular or Low Fat Eagle Brand ...
From eaglebrand.ca


LEMON CHIFFON PIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
"I've been making this recipe for Lemon Chiffon Pie since before I got married," comments Cathy Dwyer of Freedom, New Hampshire. The ribbons of chocolate compliment the tangy lemon flavor.—Cathy Dwyer, Freedom, New Hampshire
From review-f-12975-ejxsdr.toh.r.tmbi.com


LEMON PIE RECIPE - THE KITCHEN RECIPES
2021-10-24 How to make Lemon Pie. 1. Preheat and set your oven to 350 F (175 C). 2. Using an electric mixer, cream the butter and mix in the sugar, flour, lemon zest, and lemon juice. Beat in egg yolks and milk one at a time. 3. In a glass bowl, beat the egg whites until stiff peaks form. Fold in the lemon mixture and pour into the pie crust.
From thekitchenrecipes.com


21 LEMON CHIFFON PIE IDEAS | LEMON CHIFFON PIE, DESSERTS ...
Mar 23, 2019 - Explore eleanor towers's board "lemon chiffon pie" on Pinterest. See more ideas about lemon chiffon pie, desserts, pie dessert.
From pinterest.com


COOL CRISP CITRUS CHIFFON PIE BEST RECIPES
1999-09-29 Cool Crisp Citrus Chiffon Pie Best Recipes Recently Recipes. Sunshine Cake. This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla. Provided by Helga. Rosemary, Garlic and Lemon Marinade. Provided by Jamie Oliver. Lemon-Rosemary Marinade . This blend of lemon juice, herbs, and olive oil improves almost any ingredient, …
From foodrecipess.com


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