LEMON CHIFFON PIE
"I've been making this recipe for Lemon Chiffon Pie since before I got married," comments Cathy Dwyer of Freedom, New Hampshire. The ribbons of chocolate compliment the tangy lemon flavor.-Cathy Dwyer, Freedom, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut pie crust sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., Meanwhile, in a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in 1/4 cup sugar, lemon juice, lemon zest and salt. Cook and stir over medium heat until sugar is dissolved. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat. Cover and refrigerate for 45 minutes, stirring occasionally., In a small heavy saucepan, combine egg whites and remaining sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°. Remove from the heat. Beat on high until stiff peaks form. Fold into lemon mixture; gently fold in whipped cream., In a microwave, melt chocolate and butter; stir until smooth. Spoon a third of lemon mixture into pie shell; drizzle with half of chocolate mixture. Repeat layers. Top with remaining lemon mixture. Cover and refrigerate for 2 hours or until set.
Nutrition Facts : Calories 444 calories, Fat 23g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 393mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
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rajdev das
[email protected]Overall, I think this is a great recipe. With a few tweaks, it could be even better.
haji abdulrehman
[email protected]I followed the recipe exactly, but my pie didn't set properly. I'm not sure what happened.
George Karalekas
[email protected]I think I overbaked my pie. The crust was a little too brown.
Otgo Otgo
[email protected]I'm not sure what I did wrong, but my pie didn't turn out as light and fluffy as I expected.
Tony Ortiz
[email protected]I added a little extra lemon zest to the filling, and it turned out amazing.
Abdulsalam Yunuss
[email protected]The crust is so flaky and buttery. It's the perfect complement to the creamy filling.
Matilda Gwenzi
[email protected]I'm not a huge fan of lemon desserts, but this pie changed my mind. It's so light and refreshing.
Apon Das
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
Leila Gogichaishvili
[email protected]This is my go-to recipe for lemon chiffon pie. It's always a hit with my family and friends.
Anna buki
[email protected]I've made this pie several times now, and it always turns out perfectly.
GV FAHIM
[email protected]I love that this pie is not overly sweet. The lemon flavor really shines through.
ASAD BHUTTA
[email protected]The filling is incredibly creamy and smooth, and the whipped cream topping just takes it over the top.
Surf Excel
[email protected]This lemon chiffon pie is an absolute delight! It's a perfect balance of tart and sweet, with a light and fluffy texture that melts in your mouth.