Nanas Lemon Chiffon Pie Recipes

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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

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 :

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