Lemon Chiffon Pie Recipe
With meringue being its ultimate inspiration, chiffon pie was originally made with the incredibly light, mousse-like filling based on egg whites and a crisp shell of graham crackers acting as a base. This American classic is said to have been invented in Los Angeles in 1926 by a baker named Monroe Boston Strause.
Within a couple of years of his invention, Strause boasted the largest pie business in the West, and became known as the nation’s champion pie maker, or simply the Pie King. The delicate chiffon pie is still today one of country’s favorite desserts and it most often comes with a zesty, lemon-flavored filling.
RECIPE INGREDIENTS
1 Single-Crust Pie Pastry Dough
1 (1/4-oz.) pkg. powdered gelatin
2/3 cup + 3 Tbsp. water, divided
2 Tbsp. lemon zest, divided, plus 1/3 cup lemon juice (from 3 medium lemons)
3/4 cup granulated sugar, divided
4 eggs, separated and divided
3/4 cup heavy whipping cream
3 Tbsp. powdered sugar
DIRECTIONS ON LEMON CHIFFON PIE RECIPE
Flour your work surface and the outside of your pie dough, and roll the dough into a 1/8-inch-thick disc.
Transfer the dough to a 9-in. metal pie pan, and trim the dough so that there is a 3/4-inch overhang of dough around the circumference.
Fold the edge of the dough under itself, and press to seal the dough, making a rim for the pie crust. Crimp the rim. Refrigerate for at least 1 hour or place in the freezer for at least 30 minutes.
Preheat oven to 375°F. Remove piecrust from refrigerator or freezer, and place it on a baking sheet.
Bake the piecrust in the preheated oven for 20 minutes. Remove it from the oven, and allow to sit for 10 minutes.
Place crust back in the oven to bake for an additional 10 minutes. The crust should be lightly tan on the edges and the bottom of the crust should have some color as well.
Place gelatin in 3 Tbsp. water and stir to combine; set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 25-30 minutes.
Whisk in gelatin mixture until completely dissolved. Add 1 tablespoon lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.
Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form.
Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next.
Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.
Whip cream with powdered sugar until stiff peaks form. Add 1 1/2 teaspoons of remaining lemon zest and mix to combine.
Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining 1 1/2 teaspoons lemon zest and serve.
HERE ARE MORE DESSERT TO ENJOY
RECIPE VIDEO
Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
1 Single-Crust Pie Pastry Dough
1 (1/4-oz.) pkg. powdered gelatin
2/3 cup + 3 Tbsp. water, divided
2 Tbsp. lemon zest, divided
3/4 cup granulated sugar, divided
4 eggs, separated and divided
3/4 cup heavy whipping cream
3 Tbsp. powdered sugar
Instructions
- Flour your work surface and the outside of your pie dough, and roll the dough into a 1/8-inch-thick disc.
- Transfer the dough to a 9-in. metal pie pan, and trim the dough so that there is a 3/4-inch overhang of dough around the circumference.
- Fold the edge of the dough under itself, and press to seal the dough, making a rim for the pie crust. Crimp the rim. Refrigerate for at least 1 hour or place in the freezer for at least 30 minutes.
- Preheat oven to 375°F. Remove piecrust from refrigerator or freezer, and place it on a baking sheet.
- Bake the piecrust in the preheated oven for 20 minutes. Remove it from the oven, and allow to sit for 10 minutes.
- Place crust back in the oven to bake for an additional 10 minutes. The crust should be lightly tan on the edges and the bottom of the crust should have some color as well.
- Place gelatin in 3 Tbsp. water and stir to combine; set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 25-30 minutes.
- Whisk in gelatin mixture until completely dissolved. Add 1 tablespoon lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.
- Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next.
- Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.
- Whip cream with powdered sugar until stiff peaks form. Add 1 1/2 teaspoons of remaining lemon zest and mix to combine.
- Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining 1 1/2 teaspoons lemon zest and serve.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
1 Single-Crust Pie Pastry Dough
1 (1/4-oz.) pkg. powdered gelatin
2/3 cup + 3 Tbsp. water, divided
2 Tbsp. lemon zest, divided
3/4 cup granulated sugar, divided
4 eggs, separated and divided
3/4 cup heavy whipping cream
3 Tbsp. powdered sugar
Instructions
- Flour your work surface and the outside of your pie dough, and roll the dough into a 1/8-inch-thick disc.
- Transfer the dough to a 9-in. metal pie pan, and trim the dough so that there is a 3/4-inch overhang of dough around the circumference.
- Fold the edge of the dough under itself, and press to seal the dough, making a rim for the pie crust. Crimp the rim. Refrigerate for at least 1 hour or place in the freezer for at least 30 minutes.
- Preheat oven to 375°F. Remove piecrust from refrigerator or freezer, and place it on a baking sheet.
- Bake the piecrust in the preheated oven for 20 minutes. Remove it from the oven, and allow to sit for 10 minutes.
- Place crust back in the oven to bake for an additional 10 minutes. The crust should be lightly tan on the edges and the bottom of the crust should have some color as well.
- Place gelatin in 3 Tbsp. water and stir to combine; set aside. Over a double boiler, combine 1/2 cup sugar, 2/3 cup water, egg yolks, and lemon juice. Cook, stirring occasionally, until thickened, about 25-30 minutes.
- Whisk in gelatin mixture until completely dissolved. Add 1 tablespoon lemon zest and refrigerate for 30 minutes, whisking every 5 minutes, until consistency has slightly thickened and mixture has cooled completely.
- Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next.
- Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.
- Whip cream with powdered sugar until stiff peaks form. Add 1 1/2 teaspoons of remaining lemon zest and mix to combine.
- Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining 1 1/2 teaspoons lemon zest and serve.