Lemon Chiffon Pie Recipe
Description: Indulge in the delightful tanginess and creamy texture of this Lemon Chiffon Pie. Perfect for any occasion, this pie is a refreshing treat that will leave your taste buds singing with joy.
Keywords: Dessert, Weeknight, Refrigerator, Less than 4 Hours
Nutritional Information:
- Calories: 245.2 per serving
- Fat Content: 9g
- Saturated Fat Content: 3.4g
- Cholesterol Content: 75.5mg
- Sodium Content: 127.5mg
- Carbohydrate Content: 38g
- Fiber Content: 0.7g
- Sugar Content: 26.8g
- Protein Content: 4.2g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unflavored gelatin | 1 packet |
| Water | 1/4 cup |
| Eggs | 3 |
| Sugar | 1 cup |
| Lemon juice | 1/2 cup |
| Lemon zest | 2 teaspoons |
| Lemon slices (for garnish) | 3 |
| Whipped topping | 1 cup |
| Baked pie crust | 1 |
| Chocolate shavings (for garnish) | As needed |
Instructions:
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Soak Gelatin: Begin by soaking the unflavored gelatin in water. Allow it to sit and soften while you prepare the other ingredients.
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Prepare Lemon Mixture: In a double boiler set over gently simmering water, beat the egg yolks. Gradually add 1/2 cup of sugar and lemon juice to the yolks, continuing to beat until well combined.
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Cook Mixture: Stir the mixture constantly until it thickens enough to coat the back of a spoon. This step ensures that the eggs are fully cooked and the mixture reaches the desired consistency.
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Add Flavor: Once the mixture has thickened, add in the grated lemon zest for an extra burst of citrus flavor. Also, incorporate the softened gelatin into the mixture. If desired, add a few drops of food coloring for a vibrant appearance. Mix everything together until well incorporated.
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Chill: Transfer the lemon mixture to the refrigerator and allow it to cool for about 30 minutes, or until it begins to slightly thicken. This step helps in achieving the light and airy texture of the chiffon pie.
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Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gradually add in the remaining 1/2 cup of sugar while continuing to beat the egg whites. This creates a fluffy meringue that will be folded into the lemon mixture.
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Fold Egg Whites: Gently fold the beaten egg whites into the cooled lemon mixture. This step requires a light hand to maintain the airy texture of the pie filling. Be careful not to deflate the egg whites completely.
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Incorporate Whipped Topping: Next, fold in the whipped topping until it is evenly distributed throughout the lemon mixture. This adds a creamy and luxurious texture to the filling.
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Assemble Pie: Spoon the prepared lemon chiffon filling into the baked pie crust, spreading it out evenly with a spatula. Smooth the top for a polished finish.
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Chill Again: Place the assembled pie in the refrigerator and allow it to chill for 2 to 3 hours, or until set. This final chilling step allows the flavors to meld together and ensures that the pie slices hold their shape when served.
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Garnish and Serve: Just before serving, garnish the chilled pie with chocolate shavings and lemon slices for a decorative touch. Slice into portions and enjoy the refreshing goodness of this Lemon Chiffon Pie!
This recipe yields 8 servings, making it perfect for sharing with family and friends. Whether you serve it as a delightful dessert after dinner or as a sweet treat for a special occasion, this Lemon Chiffon Pie is sure to impress with its bright flavor and creamy texture.
