LEMON CHIFFON PIE
Creamy lemon chiffon pie is an old classic that was always a favorite at holiday parties when I was young.
Provided by Lauren Allen
Categories Dessert
Time 2h30m
Number Of Ingredients 10
Steps:
- 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.
- Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork.
- 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.
- Add the tempered egg mixture to the saucepan. Remove from heat and stir in lemon zest. Allow to cool for 10-15 minutes.
- Beat the egg whites with electric beaters. Slowly add 1/2 cup sugar as you go. Beat until stiff peaks form.
- Fold egg whites into the mixture in the saucepan.
- Pour filling into cooled pie shell. Chill in refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it).
- Top with freshly whipped cream.
Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 102 mg, Sugar 20 g, ServingSize 1 serving
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 :
RIO LEMON CHIFFON PIE
This is a mile high fluffy yummy lemony and chocolaty pie. Very impressive. If you've never had chocolate and lemon together, you're missing out! My mother has been making this for years...the original recipe uses a regular pie crust and chocolate drizzles...she increased the filling amount and put it in a chocolate crust and it became out of this world! It does take a little bit of work but is well worth the effort.
Provided by Engrossed
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
- In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel.
- Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites.
- While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
- In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat).
- In another bowl beat cream until stiff.
- Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm.
- Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate.
- Chill pie until firm.
Nutrition Facts : Calories 538.1, Fat 31.3, SaturatedFat 14.5, Cholesterol 220, Sodium 478.4, Carbohydrate 59.6, Fiber 0.9, Sugar 47.4, Protein 8.5
LEMON CHIFFON PIE I
Make and share this Lemon Chiffon Pie I recipe from Food.com.
Provided by Shawnee TX
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak gelatin in water.
- In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice.
- Cook, stirring until mixture coats the bottom of a spoon.
- Add grated lemon peel, gelatin and food coloring. Stir well.
- Cool in refrigerator about 1/2 hour until slightly thickened.
- Beat egg whites with 1/2 cup sugar; fold into lemon mixture.
- Fold in whipped topping.
- Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving.
- garnish with chocolate shavings and lemon slices.
Nutrition Facts : Calories 245.2, Fat 9, SaturatedFat 3.4, Cholesterol 75.5, Sodium 127.5, Carbohydrate 38, Fiber 0.7, Sugar 26.8, Protein 4.2
LEMON CHIFFON PIE
Make and share this Lemon Chiffon Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat together the first three ingredients for 3-5 minutes.
- Pour into a pie shell and chill.
Nutrition Facts : Calories 721.4, Fat 44.4, SaturatedFat 23.8, Cholesterol 126.9, Sodium 277.5, Carbohydrate 75.3, Fiber 0.6, Sugar 58, Protein 8.9
*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
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.
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