Heavenly Sinful Lemon Chiffon Pie
Yield
1 piePrep
30 minCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| ½ | cup |
butter
|
|
| 1 | each |
egg yolks
slightly beaten |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon juice
|
|
| Filling | |||
| 4 | large |
eggs
separated |
|
| 1 | cup |
sugar
divided |
|
| ⅓ | cup |
lemon juice
|
|
| 2 | tablespoons |
lemon zest
grated |
|
| ½ | teaspoon |
gelatin, unflavored
unflavored |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
whipped cream
|
*
|
| 1 | each |
lemon zest
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
lemon zest
grated |
|
| 118 | ml |
butter
|
|
| 1 | each |
egg yolks
slightly beaten |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon juice
|
|
| Filling | |||
| 4 | large |
eggs
separated |
|
| 237 | ml |
sugar
divided |
|
| 79 | ml |
lemon juice
|
|
| 3E+1 | ml |
lemon zest
grated |
|
| 2.5 | ml |
gelatin, unflavored
unflavored |
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
whipped cream
|
*
|
| 1 | each |
lemon zest
for garnish |
*
|
Directions
Preheat oven to 400℉ (200℃).
For crust, combine flour, ¼ cup sugar and 1 tablespoon lemon peel in medium bowl.
Cut in butter until misxture resembles coarse crumbs.
Stir in egg yolk, vanilla and 1 teaspoonlemon juice.
Press evenly in 9 inch pie plate; trim and flute edge.
Prick dough and line with foil.
Fill with dried beans, uncooked rice or pie weights and bake 10 minutes.
Remove foil lining and beans (etc.); cool completely on wire rack.
For filling: Beat 4 egg yolks in small bowl; Combine with ½ cup sugar, ⅓ cup lemon juice, 2 tablespoons lemon peel and the gelatin in top of double boiler.
Cook over boiling water 5 minutes or until thichened, stirring constantly.
Remove from heat.
Beat egg whites and salt in large bowl until soft peaks form.
Gradually add remaining ½ cup sugar, beating until stiff and glossy.
Fold egg white mixture into lemon mixture.
Pour into cooled crust.
Refrigerate until set; Garnish with whipped cream and lemon peel.
