Lemon Chiffon Pie
A classic chiffon pie in a baked pastry shell, with a fluffy lemon filling and topped with a layer of sweetened whipped cream.
Equipment
- 9" pie plate
- aluminum foil
- pie weights/dried beans
- pastry brush
- medium sized saucepan
- mixing bowls of various sizes
- mixer
- fine mesh strainer
Ingredients
- 1 single crust pie dough for a 9" pie
- 1 Tablespoon unflavored gelatin
- 1/4 cup cold water
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
- 1/4 cup + 2 Tablespoons freshly squeezed lemon juice
- 2 cups heavy whipping cream + more for brushing on pie crust
- 2 Tablespoons confectioner's sugar
Instructions
- Preheat oven to 425° F and adjust the oven rack to the middle of the oven.
- Roll out 1 single crust pie dough for a 9" pie and press into 9” pie pan. Prick gently all over with fork.
- Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with heavy cream.
- Bake 7 minutes. After 7 minutes, remove the pie weights and foil. Return pie crust to oven and bake an additional 5 minutes, uncovered.
- Soak 1 Tablespoon unflavored gelatin in 1/4 cup cold water in a small mixing bowl.
- In a medium sized saucepan over medium heat, combine 3 large egg yolks, 1/2 cup granulated sugar, 1/4 teaspoon salt, 2 teaspoons lemon zest and 1/4 cup + 2 Tablespoons freshly squeezed lemon juice. Cook until it begins to thicken, stirring constantly.
- Once it begins to thicken, pour through a fine mesh strainer to remove any lumps that formed while cooking. Then, add to gelatin mixture and stir until dissolved. Chill.
- Once lemon mixture begins to slightly set, beat 1 1/2 cups of the 2 cups heavy whipping cream until peaks form and fold into lemon mixture. Fill baked pie shell.
- Mix remaining whipping cream ( 1/2 cup) with the 2 Tablespoons confectioner's sugar until peaks form, spread on top of lemon filling. Chill at least 4 hours before serving.
Notes
- You can pre-bake the pie crust up to 3 days in advance
- This pie will keep refrigerated for up to 3 days
- This pie does not freeze well
- Makes 8 large servings or 12 smaller servings
Nutrition
Serving: 1large sliceCalories: 377kcalCarbohydrates: 18gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 136mgSodium: 101mgPotassium: 78mgFiber: 0.1gSugar: 15gVitamin A: 967IUVitamin C: 5mgCalcium: 50mgIron: 0.3mg
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