With a light-weight and fluffy filling, this Lemon Chiffon Pie has a double dose of magnificent citrus taste from each contemporary lemon juice and zest.

Wealthy, do-it-yourself lemon custard is lightened with whipped egg whites after which nestled in a buttery pie crust making an unforgettable Lemon Dessert Recipe!

Slice of lemon chiffon pie on a white plate with a red handle fork and whole pie in the background

Why You’ll Love this Lemon Pie

  • The filling is wealthy and funky with out being heavy. It’s good for summer time entertaining!
  • If you happen to love lemon desserts, it is a must-make recipe!
  • The recipe comes from the “celebrated chef and proprietor of Nantucket’s Que Sera Sarah,” Sarah Lee Chase.

Steadily Requested Questions

What’s a Chiffon Pie?

Chiffon is a light-weight and ethereal combination usually used as a pie filling. The lightness comes from mixing stiffly crushed egg whites right into a lemony custard.

What Does Including Gelatin to the Lemon Filling Do?

Plain gelatin added to a pie filling will give the filling combination some added construction because it cools. The gelatin should be dissolved in cool water and combined into the custard till dissolved. When the pie is chilled, the gelatin will enable for good, pristine slices.

Is it Secure to Eat Filling Containing Whipped Egg Whites?

There’s all the time the prospect of salmonella contamination when consuming uncooked eggs or simply uncooked egg whites. Utilizing pasteurized eggs is a safer choice, however they aren’t all the time available. If you happen to discover some pasteurized eggs, add about 1/4 teaspoon of cream of tartar or lemon juice per egg white to assist to provide the whipped whites some loft. Add simply after the combination will get foamy.

Don’t feed dishes with uncooked eggs to the very younger, aged, or those that are immune-suppressed.

What’s a Double Boiler?

A double boiler is a stacked double pan arrange. Two pots are configured to suit collectively, with one sitting partially inside the opposite. The decrease pan holds simmering water, and the higher pan holds a combination that must be gently cooked. There is only one lid.

They’re used to heat or warmth mixtures which might be warmth delicate, like chocolate, custards (just like the lemon custard on this recipe), puddings, and a few sauces.

Lemon chiffon pie in a white pie plate from above

Suggestions for Making a Chiffon Pie

  • I discovered a spherical of do-it-yourself pastry dough in my freezer, however you’ll be able to all the time use a refrigerated store-bought dough or premade crust. Bake and funky earlier than making the filling. A graham cracker crust would even be tasty.
  • PRO-Tip: Ensure that your utensils are squeaky clear earlier than beating your egg whites. Any grease or contamination of egg yolk will stop them from whipping correctly. Don’t overwhip, or the whites will create a dry and/or grainy filling.
  • Make the lemon custard utilizing a double boiler. If you happen to don’t personal a double boiler arrange, nestle a medium, heat-safe bowl over a pan of simmering water. The bowl shouldn’t contact the water.
  • The double boiler will assist hold direct warmth from the underside of the bowl which may trigger bits of the egg yolk to scramble.
  • Regardless of utilizing the double boiler, it’s additionally crucial that you just stir the combination always till it’s the texture of a thick custard. The stirring helps the entire combination to heat evenly.
  • Don’t add the whipped whites to the new custard or they may deflate. As an alternative, take away the custard to a clear bowl, add the softened gelatin and let cool.
  • You’ll have to fold the egg whites into the lemon custard. To fold is the method of blending a lighter combination right into a heavier combination with out deflating it.
  • PRO-Tip: To fold, the lighter combination is positioned on high of the heavier combination. In accordance with my Meals Lover’s Companion, use a rubber spatula and “beginning in the back of the bowl, lower vertically by way of the 2 mixtures and up the closest facet.” Repeat after rotating the bowl 1 / 4 flip, then many times, till the 2 mixtures have been gently mixed.

Ingredient Notes:

  • Pie Crust – If you happen to love making do-it-yourself crust, that can style the most effective, however there are respectable store-bought pastry and even graham cracker crusts in the event you want to take a shortcut.
  • Eggs – Massive Eggs. Separate whereas chilly, combine when at room temperature.
  • Contemporary Lemon Juice – Contemporary squeezed is greatest. The bottled juice is inferior.
  • Contemporary Lemon Zest – Once more, freshly zested is greatest. By no means use the dried zest you should buy in a spice jar.
  • Sugar – Use granulated white sugar
  • Unflavored Gelatin – Knox model is discovered close to the flavored Jello
  • Heavy Cream and Powdered Sugar – non-compulsory for garnishing. I like utilizing a piping bag with an open star tip to pipe on swirls across the perimeter of the pie filling.
slice of lemon chiffon pie on a white dessert plate with a swirl of whipped cream and mint sprig garnish

You Could Additionally Like:

Substances

  • 9-inch Baked Pie Crust, both do-it-yourself or storebought

Filling:

  • 4 eggs, separated
  • 6 tablespoons contemporary lemon juice
  • ¾ cup sugar
  • Zest of 1 lemon, finely grated
  • 1 scant tablespoon unflavored gelatin

Topping:

  • ½ cup heavy cream
  • 4 tablespoons powdered sugar, sifted.

Directions

  1. Blind bake your pie crust if wanted, cool, and put aside.
  2. Add the egg yolks, lemon juice, ½ cup of the sugar, and all apart from one teaspoon of the lemon zest to the highest of a double boiler and whisk collectively.
  3. Cook dinner over the simmering water, stirring always till the combination thickens to a thick custard consistency.
  4. Take away from the burner, and scrape right into a medium bowl.
  5. In a small bowl, soften the gelatin in ⅓ cup of cool water. Then add it to the custard and blend till nicely included.
  6. Let the custard combination cool to room temperature.
  7. When the custard is cool, whip the egg whites they begin to stiffen. Add the remaining ¼ cup of sugar and beat till stiff, however not dry.
  8. Fold the whites into the custard simply till mixed.
  9. Pour the filling into the crust and chill for not less than 2 hours earlier than serving.
  10. To garnish, in a calming bowl, beat the heavy cream with the powdered sugar till stiff.
  11. Pipe swirls of whipped cream across the perimeter of the pie with a pastry bag and a star pastry tip. Garnish every star with a skinny piece of lemon or curl of lemon peel and mint if desired. Or simply serve every slice with a dollop of whipped cream and a sprig of mint.

Notes

Ensure that your egg whites are usually not contaminated with any egg yolk or they will not whip correctly.

Tailored from Sarah Leah Chase.

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Diet Data:

Yield:

8

Serving Measurement:

1 slice

Quantity Per Serving:

Energy: 279Whole Fats: 13gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 110mgSodium: 132mgCarbohydrates: 36gFiber: 1gSugar: 24gProtein: 6g

Thatskinnychickcanbake.com often gives dietary info for recipes contained on this website. This info is supplied as a courtesy and is an estimate solely. This info comes from on-line calculators. Though thatskinnychickcanbake.com makes an attempt to offer correct dietary info, these figures are solely estimates.

Various elements corresponding to product varieties or manufacturers bought can change the dietary info in any given recipe. Additionally, many recipes on thatskinnychickcanbake.com advocate toppings, which can or is probably not listed as non-compulsory and dietary info for these added toppings will not be listed. Different elements might change the dietary info corresponding to when the salt quantity is listed “to style,” it’s not calculated into the recipe as the quantity will range. Additionally, totally different on-line calculators can present totally different outcomes.

To acquire essentially the most correct illustration of the dietary info in any given recipe, it is best to calculate the dietary info with the precise components utilized in your recipe. You’re solely liable for making certain that any dietary info obtained is correct.

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