Lemon chiffon pie

Lemon chiffon pie

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Although it has no top crust, its American origin gives this lovely dessert the name of ‘pie’, as Americans, a nation of pie-lovers, use the name for open and covered varieties.

Crumb crust

Ingredients

Quantity Ingredient
185g fine sweet biscuits, crumbled, (Nice are ideal)
80g caster sugar
75g butter, melted

Filling

Quantity Ingredient
3 teaspoons powdered gelatine
60ml cold water
220g sugar
pinch salt
1 teaspoon lemon zest
125ml lemon juice
4 eggs, separated
cream, whipped, to decorate

Method

  1. To make crumb crust, mix crumbs, sugar and butter in a bowl. Turn mixture into a 23 cm tart plate and press and pat it out evenly onto the bottom and sides. Bake in a preheated moderate oven 180°C for 8–10 minutes. Remove and cool.
  2. To make filling, soften gelatine in cold water, then stir over simmering water until dissolved. Place 110 g sugar, the salt, lemon zest and lemon juice in the top of a double saucepan or a heatproof bowl which will fit over a saucepan. Add egg yolks and gelatine mixture, stirring until well blended. Place over simmering water and stir until mixture thickens a little. Pour into a bowl and chill until mixture mounds when dropped from a spoon.
  3. Beat egg whites until foamy, then gradually beat in remaining sugar, beating until smooth and shiny. Fold egg whites into lemon mixture. Spread into pie shell and chill until serving time. Decorate with whipped cream.

Variations

  • Lime chiffon pie: Follow recipe for lemon chiffon pie, using gingersnap biscuit crumbs in the crust, and substituting grated lime rind and juice for lemon zest and juice.

    Orange chiffon pie: Follow recipe for lemon chiffon pie, substituting 1 teaspoon grated orange zest and 125 ml orange juice plus 2 tablespoons lemon juice for lemon zest and juice.
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