Lemon Chiffon Pie

Chiffon pies gained popularity in the United States during the 1940s and 1950s, as they were lighter and airier compared to traditional pies.

This is vegetarian recipe. Dish can be prepared in 150 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Lemon Chiffon Pie

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Rest Time 120 min Total Time 2 hrs 30 mins

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 ounce Graham cracker crust
• 2 teaspoon Lemon zest
• 1 cup Lemon juice
• 2 tablespoon Gelatin
• 1 cup Sugar
• 4 large Egg yolks
• 4 large Egg whites
• 0.25 teaspoon Salt
• 1 cup Whipped cream

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the graham cracker crust and lemon zest. Press the mixture into a 9-inch pie dish.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a small bowl, sprinkle gelatin over lemon juice and let it sit for 5 minutes.
5. In a saucepan, whisk together sugar, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.
6. Remove from heat and stir in the gelatin mixture. Let it cool for 10 minutes.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the lemon mixture until well combined.
9. Pour the filling into the cooled crust and refrigerate for at least 2 hours, or until set.
10. Serve chilled with whipped cream on top.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 36g12%

Sugars 26g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.