Lemon Chiffon Pie

A bright, airy dessert with tangy lemon flavor and a fluffy mousse-like filling. This version includes a simple homemade crust recipe, a guide to different types of gelatin, and  whipped cream topping for piping a decorative finish.

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Yield
Serves 6–8

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Traditional Pastry Crust – Pie Plate (9-Inch)

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3–4 Tbsp ice water

Instructions

1. Combine Dry Ingredients
   In a mixing bowl, whisk together flour and salt.

2. Cut in Butter
   Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs (pea-sized lumps are okay).

3. Add Ice Water
   Drizzle in ice water, 1 tablespoon at a time, gently mixing with a fork. Stop adding water when the dough just starts to come together without being sticky.

4. Chill
   Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

5. Roll & Bake
   On a lightly floured surface, roll the dough into a circle about 12 inches in diameter. Transfer to a 9-inch pie dish, trim and crimp edges. Prick the bottom with a fork.
   Blind Bake: Preheat oven to 375°F (190°C). Line the crust with parchment paper or foil, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and paper, then bake an additional 5–10 minutes, or until lightly golden. Cool completely before adding the chiffon filling.

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Filling

Ingredients

• 1 tablespoon (about 1 envelope) unflavored gelatin
• 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
• 3 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 tablespoon lemon zest
• 1/4  teaspoon salt
• 1/2  cup cold water
  

Instructions

1. Bloom the Gelatin
   In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to soften.

2. Cook the Lemon Base
   In a saucepan over medium heat, whisk together the egg yolks, ½ cup of the sugar, lemon juice, lemon zest, and salt. Stir frequently until the mixture thickens slightly (about 5–7 minutes). Remove from heat.

3. Add the Gelatin
   Stir the softened gelatin into the warm lemon mixture until fully dissolved. Set aside to cool to room temperature.

4. Whip Egg Whites
   In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup of sugar while beating, until stiff peaks form.

5. Fold & Chill
   Gently fold the cooled lemon-gelatin mixture into the whipped egg whites. Pour the chiffon filling into the cooled pre-baked crust. Chill in the refrigerator for at least 4 hours, or until set.

6. Serve
   Top with whipped cream (see below) or garnish with lemon slices. Slice and enjoy!

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Whipped Cream for Piping

Ingredients

• 1 cup cold heavy cream
• 2 Tbsp granulated sugar (or powdered sugar)
• 1/2 tsp vanilla extract (optional)

Instructions

1. Chill Your Tools
   Place a mixing bowl and whisk (or whisk attachment if using a stand mixer) in the freezer for about 10 minutes.

2. Combine & Whip
   Pour the cold heavy cream into the chilled bowl. Add the sugar and vanilla extract if using. Whisk on medium-high speed until medium-stiff peaks form (when the cream holds its shape but the tip of the peak slightly folds over).

3. Pipe onto Pie
   Transfer the whipped cream into a piping bag fitted with your favorite tip. Pipe decorative swirls or dollops on top of the chilled pie.

(If you prefer a simpler approach, skip the piping bag and gently spread the whipped cream with a spoon or spatula.)

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Nutritional Information (Per Serving)

Calories: ~250, Fat: ~10g, Saturated Fat: ~5g, Carbohydrates: ~35g, Fiber: ~1g, Sugars: ~25g, Protein: ~4g
(Approx. 8 servings; values vary based on crust choice and exact ingredients.)

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Understanding Gelatin

1. Powdered Gelatin

   • Most common in U.S. grocery stores (about 2¼ tsp per envelope).
   • Needs to be bloomed in cold water before adding to a warm mixture.

2. Sheet/Leaf Gelatin

   • Popular in professional kitchens. Provides a clearer set.
   • Each “leaf” varies in strength (bronze, silver, gold, platinum). Check your brand’s conversion chart.

3. Vegetarian Alternatives

   • Agar-Agar: Derived from seaweed, needs to be boiled for activation.
   • Pectin or Carrageenan: Often used in jams or specific dessert recipes.

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5 Kitchen Tips

1. Fresh Lemons
   Use freshly squeezed juice for a bright, tangy flavor. Bottled juice can taste flat.

2. Egg Safety
   Heating the lemon mixture for 5–7 minutes helps cook the egg yolks. If concerned, use pasteurized eggs.

3. Whipped Egg Whites
   Ensure your bowl and beaters are free from any oil or yolk residue to help the whites whip properly.

4. Timing is Key
   Cool the lemon base to room temperature before folding in egg whites. If it’s too warm, the foam deflates; too cool, it starts setting.

5. Presentation
   Pipe or spread your whipped cream topping and add fresh berries or extra lemon zest for a lovely finish.