Lemon Chiffon Pie
Servings Prep Time
6servings 25minutes
Cook Time Passive Time
55minutes 30minutes
Servings Prep Time
6servings 25minutes
Cook Time Passive Time
55minutes 30minutes
Ingredients
Instructions
  1. Make Easy Pie Crust and allow it to rest in the fridge for 30 minutes. Roll out to about a 13″ circle. This will be 2-3 inches larger than the rim of your 10″ pie plate. Position dough in the pie plate ensuring you have a nice solid crimped edge.
  2. If the dough appears to be shrinking back from the edge refrigerate for about 15 minutes after positioning dough in the pie plate. Prick the bottom of the dough with a fork in several locations.
  3. Preheat oven to 350 degrees.
  4. Cover the pie plate with foil and add pie weights on top of the foil. Bake at 350 for 55 minutes. Allow crust to cool completely in the pie plate when done baking.
  5. Prepare the filling while the crust is baking.
Filling
  1. Sprinkle gelatin over the water in a small dish and allow to sit about 5 minutes.
  2. Meanwhile beat egg yolks, 1/2 cup sugar, lemon juice and salt til well mixed. Heat over medium heat, stirring constantly until mixture starts to thicken. Add gelatin and lemon zest and stir well. Remove from heat and allow to cool fully.
  3. In a separate bowl beat the egg whites and remaining 1/2 cup sugar until stiff peaks form. Fold egg whites into the cooled lemon curd mixture. (see notes above for method for pasteurizing egg whites if desired).
  4. Pour filling into cooled pie crust.
  5. Whip cream with 1 Tbsp sugar. Pipe or spread evenly over the lemon curd filling.
  6. Refrigerate until ready to serve.
Recipe Notes
Nutrition Facts
Lemon Chiffon Pie
Amount Per Serving
Calories 568 Calories from Fat 327
% Daily Value*
Total Fat 36.3g 56%
Saturated Fat 18.8g 94%
Polyunsaturated Fat .5g
Monounsaturated Fat 1.2g
Cholesterol 229mg 76%
Sodium 295.6mg 12%
Potassium 70.6mg 2%
Total Carbohydrates 57.5g 19%
Dietary Fiber .83g 3%
Sugars 39.1g
Protein 8.16g 16%
Vitamin A 21.8%
Vitamin C 15.6%
Calcium 2.1%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.