Lemon Chiffon Pie

I have tried two Lemon Chiffon Pie recipes in the past week.  One of the recipes I would consider "Quick and Easy", the other is a little more time consuming (or shall we say more gourmet!).

The first recipe I tried last week, and I must say the first pie I made, was not quite lemony tasting so I have adjusted my recipe accordingly when I made the recipe a second time.

Lemon Chiffon Pie - gourmet style!








1               Refrigerated Pie Crust
3 t             unflavored gelatin
2 T            water
3/4 c          granulated sugar, divided
1/2 c          lemon juice
1/2 t           lemon zest
1/4 t           salt
2                eggs, separated
1 c             heavy whipping cream, whipped
1 oz.          semi-sweet chocolate
1 t              butter  

In a mixing bowl; using an electric mixer, whip cream until it becomes thick.

Use an 8 or 9 inch pie pan, a metal/aluminum pan actually works best.  Place crust into pie pan.  Bake pie crust as directed, and allow to cool.  While crust is baking, place water into a saucepan and sprinkle gelatin over water; let stand for 1 minute.  Heat over low heat stirring until gelatin is completely dissolved.  Stir in 1/2 cup sugar, lemon juice, lemon zest and salt.  Cook and stir over medium heat until sugar is dissolved.  Remove from heat.

Whip egg yolks, then stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.  Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160 degrees (DO NOT allow to boil).   Cover and refrigerate for 45 minutes, stirring occasionally.

In a small heavy saucepan, combine egg whites and remaining sugar over low heat.  With a wire whisk (or electric mixer) whip/beat mixture briskly/(or low speed if using electric mixer) until mixture reaches 160 degrees.   Remove from heat.  Beat on high until stiff peaks form.  Fold into lemon mixture; gently fold in whipped cream.

In a microwave, melt chocolate and butter; stir until smooth.

Spoon a third of the lemon mixture into a pie shell; drizzle with half of chocolate mixture.  Repeat layers.  Top with remaining lemon mixture.

Cover and refrigerate for 2 hours or until set.
This recipe will serve 4 to 8, depending on how you like to cut your pies!

Lemon Chiffon Pie - "Quick and Easy" recipe

1 box        Krusteaz Lemon Bar Mix
2 c            heavy whipping cream
1-2 drops  yellow food color (optional)

1.   Preheat oven to 350 degrees.
2.   Press full pouch or complete crust firmly into bottom of 8 - 9 inch lightly greased pie pan.
3.   Bake 15 minutes.
4.   Let cool completely.
5.   Place whipping cream, full pouch of filling mix and food color in large bowl.
6.   Using an electric mixer, mix on high speed until mixture is thick.
7.   Spoon mixture into baked pie shell and chill 2-3 hours or overnight.
8.   Optional: garnish with lemon zest and pipe whip topping around the edge of pie, drizzle with chocolate.  Or, pipe whip topping around the edge of pie and place raspberries around whip topping edge and drizzle with chocolate!  So, Licious!!!!
9.   Slice into 4-8 servings; depending on how small/large you like your pie slices.
10. ENJOY!!!