Lemon Chiffon Pie I

Lemon Chiffon Pie I Recipe - A Classic American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Lemon Chiffon Pie is a light and refreshing dessert that is perfect for any occasion. The combination of tangy lemon flavor and fluffy chiffon texture makes this pie a crowd-pleaser.

History

The recipe for Lemon Chiffon Pie dates back to the 1920s when it was first created by a chef looking to create a lighter version of traditional lemon pie. The use of gelatin and beaten egg whites gives this pie its signature airy texture.

Ingredients

8 inches single pie crust, baked, or 8 inches graham cracker crust
1 tbsp unflavored gelatin
0.25 cup cold water
3 egg yolks
0.5 cup lemon juice
0.5 tsp grated lemon rind (zest)
0.75 cup sugar
3 egg whites
0.25 tsp salt

How to prepare

Prepare a baked pie crust or graham cracker crust of your choice.
Soften the gelatin by soaking it in cold water.
Slightly beat the egg yolks.
Add lemon juice, rind, and half of the sugar to the egg yolks.
Cook the mixture over low heat, stirring constantly, until it begins to thicken. This should take about 10 to 15 minutes.
Add the softened gelatin to the mixture and stir until it is fully dissolved.
Chill the mixture until it starts to thicken.
In a separate bowl, beat the egg whites until they become foamy.
Add salt to the egg whites and continue beating until stiff peaks start to form.
Slowly add the remaining sugar to the egg whites while beating constantly, until the mixture becomes stiff.
Gently fold the chilled egg yolk mixture into the beaten egg whites.
Pile the mixture into the prepared pie crust.
Chill the pie until it is set.

Variations

Try using lime juice and zest instead of lemon for a twist on the classic recipe.
Add a layer of fresh berries on top of the pie for a pop of color and added sweetness.

Notes

Use only clean, uncracked eggs in this recipe. Immune compromised persons, including young children and the elderly, should not eat any raw eggs or raw egg whites.
Measuring cups and spoons
Pie plate
Mixer

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy texture.

- Chill the pie for at least 4 hours before serving to allow it to set properly.

- For a more intense lemon flavor, add extra lemon zest to the filling.

Serving Suggestions

Serve Lemon Chiffon Pie with a dollop of whipped cream and a sprinkle of lemon zest for an extra burst of flavor.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for achieving the light and airy texture of the pie.

Ingredient Substitutions

You can use a pre-made graham cracker crust instead of making your own.

- Agar agar can be used as a vegetarian alternative to gelatin.

Make Ahead Tips

Lemon Chiffon Pie can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the pie with lemon slices and mint leaves for a beautiful presentation.

Pairing Recommendations

Serve Lemon Chiffon Pie with a cup of hot tea or a glass of sparkling lemonade for a refreshing dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. Do not freeze as the texture may become compromised.

Nutrition Information

Calories per serving

210

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 1g

- Sugars: 22g

Fats

- Total Fat: 6g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 20% DV

- Calcium: 2% DV

- Iron: 4% DV

Alergens

Contains eggs and wheat (graham cracker crust)

Summary

Lemon Chiffon Pie is a light and airy dessert that is relatively low in calories and fat. It is a good source of vitamin C and protein.

Summary

Lemon Chiffon Pie is a delightful dessert that is perfect for any occasion. With its light and airy texture and tangy lemon flavor, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Lemon Chiffon Pie. It was a warm summer day, and I was visiting my dear friend Margaret at her quaint little cottage by the sea. Margaret was known for her delicious baked goods, and on that particular day, she had whipped up a Lemon Chiffon Pie that had everyone raving.

As soon as I took my first bite, I knew I had to have the recipe. Margaret, being the generous soul that she is, gladly shared it with me. She told me that the recipe had been passed down to her from her own grandmother, who had learned it from a friend many years ago.

I couldn't wait to try making the Lemon Chiffon Pie myself. I spent the next few days gathering all the ingredients – fresh lemons, eggs, sugar, gelatin, and a flaky pie crust. As I mixed and whipped and folded, I couldn't help but think about Margaret and her grandmother, and the generations of women who had lovingly made this pie before me.

Finally, the pie was ready to be baked. As it sat in the oven, the tantalizing scent of lemon filled the kitchen, making my mouth water in anticipation. When the timer dinged, I pulled the pie out of the oven and let it cool on the counter.

The moment of truth had arrived. I carefully sliced into the pie and took my first bite. The creamy filling practically melted in my mouth, the tangy lemon flavor dancing on my tastebuds. It was perfect – just like Margaret's.

From that day on, Lemon Chiffon Pie became a staple in my dessert repertoire. Whenever I made it, I thought of Margaret and her grandmother, and the special bond that food can create between friends and family.

Over the years, I've made some tweaks to the recipe, adding a touch of vanilla here, a sprinkle of zest there. Each time I make it, I think of all the people who have shared this recipe with me, and I feel grateful for the connections it has brought into my life.

Now, as I sit in my own kitchen, preparing a Lemon Chiffon Pie for a family gathering, I can't help but smile as I remember that warm summer day at Margaret's cottage. The recipe may have started with her grandmother's friend, but it has now become a cherished part of my own culinary heritage.

I am grateful for the simple pleasures that a slice of Lemon Chiffon Pie can bring – the memories, the connections, the love. And as I serve it to my loved ones, I know that I am passing on more than just a dessert – I am passing on a piece of my heart.