Lemon Chiffon Pie
Servings 6 servings
- 1 recipe Easy Pie Crust
- 1 pkg unflavoured gelatin (.25 ounce)
- 1/4 cup cold water
- 4 eggs separated into yolks and whites
- 1 cup sugar divided 1/2 cup and 1/2 cup
- 1/2 cup fresh lemon juice from 2-3 large lemons
- 1 tsp lemon zest
- 1/2 tsp salt
- 1 1/2 cups whipping cream
- 1 Tbsp sugar
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.
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.
Preheat oven to 350 degrees.
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.
Prepare the filling while the crust is baking.
Sprinkle gelatin over the water in a small dish and allow to sit about 5 minutes.
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.
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).
Pour filling into cooled pie crust.
Whip cream with 1 Tbsp sugar. Pipe or spread evenly over the lemon curd filling.
Refrigerate until ready to serve.
Calories: 568kcal | Carbohydrates: 57.5g | Protein: 8.16g | Fat: 36.3g | Saturated Fat: 18.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.2g | Cholesterol: 229mg | Sodium: 295.6mg | Potassium: 70.6mg | Fiber: 0.83g | Sugar: 39.1g