LEMON CHIFFON PIE
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
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
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
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.
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.
*LOW CALORIE* LEMON CHIFFON PIE
Make and share this *low Calorie* Lemon Chiffon Pie recipe from Food.com.
Provided by Ambercrombiegirl
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cornstarch with 1/4 cup of the pineapple juice.
- Bring remaining pineapple juice and honey to a boil.
- Stir in cornstarch mixture until thick.
- Reduce heat, add lemon juice and rind. Stir until blended.
- Boil for about one minute, stirring constantly. Chill, when chilled, combine with part of the cool whip and pour into crust. put remainder of cool whip on top of filling.
Nutrition Facts : Calories 136.9, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 22.3, Carbohydrate 25.9, Fiber 0.3, Sugar 20.3, Protein 1.1
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
Number Of Ingredients 9
Steps:
- In a small bowl, drizzle the gelatin over the cold water to soak.
- Meanwhile, in a medium metal bowl, whisk together the egg yolks with 1/2 cup sugar, the salt, lemon juice and lemon zest. Place the bowl over a larger pot of simmering water and cook, stirring constantly, until the mixture is thickened to a custard-like consistency, about 8 minutes. Add the soaked gelatin and stir until dissolved. Remove from heat and place the mixture over an ice bath, stirring just until cooled to room temperature. Remove from the ice bath and set aside.
- In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the egg whites until foamy. With the mixer running, drizzle the remaining 1/2 cup of sugar over the whites and continue beating until the whites form stiff peaks.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Mix approximately one-fourth of the beaten egg whites into the cooled lemon mixture to lighten it. Fold in the remaining egg whites, followed by the stiffly whipped cream, taking care not to deflate the filling as it is combined.
- Turn the filling into the baked pie crust and refrigerate at least 4 hours to allow the filling to set up.
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- 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.
- 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.
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