Variation: Lime Chiffon Pie
Pie and photo by Orange Piggy © Sarah Phillips
Premium Member, Orange Piggy, requested a recipe for Lemon Chiffon Pie! I thought she would love this wonderful zesty recipe! One version of this recipe is made with key limes; substitute them where the recipe calls for lemon.
PIE RECIPE HELP
INGREDIENTS
1 recipe How to Roll, Flute, and Prebake Pie Crust using Kelly's Food Processor Pie Crust for a 9-inch standard or 9 1/2-inch deep-dish pie; bake and cool crust
Filling:
4 large eggs, separated
2/3 cup sugar, divided
1/4 cup fresh lemon juice
1 1/2 teaspoons powdered gelatin
1/3 cup cold tap water
2 teaspoons finely grated lemon zest
Whipped cream, for garnish
INSTRUCTIONS
1. In a medium size mixing bowl, whisk together the yolks and 1/3 cup sugar until fluffy, then whisk in the lemon juice.
2. Place the bowl and over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes.
3. Meanwhile, sprinkle the gelatin over cold water and let dissolve.
4. Remove the yolk mixture from the heat and whisk in the gelatin until dissolved.
Strain the yolk mixture through a fine mesh strainer back into the mixing bowl.
5. Place the egg yolk / gelatin mixture over an ice bath and stir with a rubber spatula to cool it.
Once it's room temperature remove it from the ice bath and stir in the lemon peel.
Press a piece of plastic wrap on the surface of the mixture and let it sit on the countertop while you whip the egg whites and sugar (meringue).
6. Place the 4 large egg whites in a clean dry stand mixer bowl, fitted with a whisk attachment, and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form.
Gradually add the remaining 1/3 cup sugar and whip until the 4 large egg whites are stiff and glossy, but not dry.
7. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 2 more batches.
8. Scoop the mixture into the cooled pie shell and smooth the top.
9. Chill the pie at least 2 hours before serving.
SERVE
Serve slices with dollops of whipped cream.
STORAGE
The pie should remain refrigerated. It keeps for a few days, but is best consumed within a day or two.
VARIATION
Lime Chiffon Pie: replace the lemon juice with freshly squeezed lime juice. Use 1 tablespoon lime peel instead of lemon peel.
SARAH SAYS: Remember to zest the lime for its peels before squeezing them for their juice.
