Try this Lemon Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionMake the crust: In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls, flatten slightly to form disk. Wrap in plastic, and refrigerate for 4 hours or overnight.
Remove one portion of dough from refrigerator, reserving second portion for another purpose. Roll out dough on a floured surface. Do not over work dough. Roll until it extends 3/4-inch outside of the rim of the pie pan. Lift dough into pan and use thumb and forefinger to make decorative ridges on edge of crust. Allow to chill for an hour. Lay an 11-inch circle of parchment into the pie pan and fill with beans to weight the paper. Bake in 425 degree oven for about 20 minutes. Remove beans and paper and continue to cook until golden brown. Remove from oven and cool.
Make the filling: In a mixing bowl with a whip attachment, whisk egg yolks and 1/3 cup sugar until fluffy. Add lemon juice and zest. Place bowl over a saucepan of simmering water and cook, whisking until thickened, about 7 to 8 minutes. Meanwhile, sprinkle gelatin over cold water and dissolve. Remove yolk mixture from heat and whisk in gelatin until combined. Place mixture over an ice bath and stir with a rubber spatula to cool. Once at room temperature, remove from ice bath and let sit.
Meanwhile, place egg whites in a clean, dry bowl and whip on medium speed until foamy. Turn up to high and continue whipping until soft peaks form. Gradually add remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of egg whites into lemon mixture; then fold in remaining whites in 3 batches.
Pour mixture into cooled pie shell and smooth top. Let pie set for 2 hours. Spread whipped cream over top of pie before serving.
Makes one pie for 6 to 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 646 | ||
Calories from Fat: 269 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 538.3mg | 166 % | |
Sodium 574.8mg | 20 % | |
Potassium 236.4mg | 6 % | |
Total Carbohydrate 76.3g | 22 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 75.1g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 646
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