Lemon Chiffon Pie

Lemon Chiffon Pie is a light, refreshing dessert. Substituting graham cracker crust for regular pie crust makes this a light, delicious way to finish a meal.

For a lime version, substitute lime juice and peel for the lemon juice and peel. For orange, substitute orange juice and peel for the water, lemon juice and peel.

INGREDIENTS

I always choose the filling for one size larger than the size of the pie pan to create volume and have a few spoonfuls to eat on the side.

8 Inch Pie

½ cup sugar

2 teaspoons unflavored gelatin

3 eggs, separated

½ cup water

¼ cup lemon juice

2 teaspoons grated lemon peel

¼ teaspoon cream of tartar

1/3 cup sugar

9 Inch

½ cup sugar

1 envelope unflavored gelatin

4 eggs, separated

2/3c water

1/3 cup lemon juice

1 tablespoon grated lemon peel

½ teaspoon cream of tartar

½ cup sugar

10 Inch

2/3 cup sugar

1 tablespoon plus 1 teaspoon unflavored gelatin

5 eggs, separated

¾ cup water

½ cup lemon juice

1 tablespoon plus 1 teaspoon grated lemon peel

½ teaspoon cream of tartar

½ cup sugar

Graham Cracker Crust (For 9 Inch Pie Crust)

1 1/2 cups crushed graham crackers or l package (9 to a package)

1/4 cup sugar

1/3 cup butter, melted

Crush graham crackers in food processor or put in zip lock bag and crush with a rolling pin. Add sugar and melted butter and press into 9 inch pie plate to cover bottom and sides.

Bake at 375 degrees for 8 to l0 minutes or until crust is slightly browned. Cool on a wire rack before filling.

For Filling

Stir together sugar and gelatin in small saucepan.

Blend egg yolks, water and lemon juice. Stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Stir in peel.

Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In separate bowl, beat egg whites and cream of tartar until foamy.

Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold lemon mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set.

NOTE

The filling is from an old Betty Crocker cookbook that belonged to my mother. The cookbook is long gone, but I found a copy of the recipe a few years ago. It was my mother’s idea to substitute the graham cracker crust.

-The Gourmet Review

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