Lemon Chiffon Pie
Chiffon pies were first introduced in the 1920s and gained popularity due to their light and fluffy texture.
This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Lemon Chiffon Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, salt, and lemon zest. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool.
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In a large bowl, whisk together lemon juice, egg yolks, sweetened condensed milk, and lemon extract until smooth. In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir the gelatin mixture into the lemon mixture.
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In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold the beaten egg whites into the lemon mixture until well combined.
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Pour the filling into the cooled crust and refrigerate for at least 4 hours, or until set.
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Serve chilled with whipped cream and garnish with lemon slices.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 48g16%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
