Lemon Chiffon Pie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Creamy lemon chiffon pie is an old classic that was always a favorite at holiday parties when I was young.

Provided by Lauren Allen

Categories     Dessert

Time 2h30m

Number Of Ingredients 10

1 9 inch baked pie shell
1 1/2 cups water
1/2 cup lemon juice
dash of salt
1 1/2 cups granulated sugar (, divided)
1/2 cup butter
5 Tablespoons cornstartch + 1/2 cup water
3 large eggs (, yolks and whites separated)
lemon zest (, from one small lemon)
fresh whipped cream (, for topping)

Steps:

  • Add 1 1/2 cups water, lemon juice, salt, 1 cup sugar, and butter to a large saucepan. Bring mixture to a boil.
  • While waiting for mixture to boil, stir cornstarch and 1/2 cup of water together in a small bowl. Stir into saucepan and turn heat to low. Cook until thickened.
  • Separate the egg yolks and whites into two separate bowls. Beat the egg yolks with a fork.
  • Add a large spoonful of the hot mixture from the saucepan, to the egg yolks and stir well. Continue slowly adding a few more spoonfuls, stirring after each addition to temper the eggs.
  • Add the tempered egg mixture to the saucepan. Remove from heat and stir in lemon zest. Allow to cool for 10-15 minutes.
  • Beat the egg whites with electric beaters. Slowly add 1/2 cup sugar as you go. Beat until stiff peaks form.
  • Fold egg whites into the mixture in the saucepan.
  • Pour filling into cooled pie shell. Chill in refrigerator for at least 2 hours. I like to place a piece of wax or parchment paper gently over the top of the pie (if you use plastic wrap or tinfoil it will pull some of the topping off when you remove it).
  • Top with freshly whipped cream.

Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 102 mg, Sugar 20 g, ServingSize 1 serving

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Provided by GINGER P

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Steps:

  • Soften gelatin in water 5 minutes.
  • Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
  • When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
  • Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g

FROSTY LEMON CHIFFON PIE



Frosty Lemon Chiffon Pie image

Provided by Sandra Lee

Categories     dessert

Time 12m

Yield 6 servings

Number Of Ingredients 10

1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed
Sugared Lemon Slices, optional, recipe follows
1 lemon
2 egg whites, beaten* (See Disclaimer)
1/2 cup sugar

Steps:

  • In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
  • Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack.

LEMON CURD CHIFFON PIE



Lemon Curd Chiffon Pie image

This pie is a showstopper. It's very refreshing and tart. I get frequent requests to make it. Normally I am a chocolate lover, but this pie makes me forget about chocolate. -Callie Palen-Lowrie, Louisville, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 24

9 whole graham crackers, broken into large pieces
1/2 cup chopped pecans
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons butter, melted
FILLING:
1-1/2 cups heavy whipping cream
3 tablespoons sugar
3 teaspoons vanilla extract
1 jar (11 ounces) lemon curd
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
1-1/2 teaspoons unflavored gelatin
1/3 cup lemon juice
1 tablespoon limoncello
BERRY SAUCE:
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/2 pint fresh strawberries
1/4 cup sugar
1 tablespoon seedless raspberry jam
1 tablespoon lemon juice
1 tablespoon raspberry liqueur

Steps:

  • Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. , Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack., In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon zest until blended; set aside. , Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set., In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. , Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.

Nutrition Facts :

TANGY LEMON CHIFFON PIE



Tangy Lemon Chiffon Pie image

This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 envelope unflavored gelatin
1/4 cup water
1 cup sugar, divided
1/4 teaspoon salt
5 egg yolks
1/2 cup lemon juice
2 cups heavy whipping cream
3 to 4 drops yellow food coloring, optional
1/3 cup semi-sweet chocolate morsels
2 teaspoons shortening
1 pastry shell (9 inches), baked
Fresh raspberries and mint leaves
Lemon slices

Steps:

  • In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

Nutrition Facts :

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

You'll be on cloud nine when you try this easy-to-make, heavenly dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

1 package Betty Crocker™ white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg

LEMON CHIFFON PIE



Lemon Chiffon Pie image

I like this pie best with a graham cracker crust but you can use a pastry crust. Looks lovely garnished with fresh berries. Chill overnight.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

1 store-bought graham cracker crust
1/4 cup cold water
1 (1/4 ounce) envelope unflavored gelatin
1/2 cup lemonade
1/2 cup fresh lemon juice
1 cup sugar, divided
4 large eggs, separated (whites brought to room temperature)
1 teaspoon grated lemon zest
salt (a big pinch)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
fresh whipped cream
raspberries or hulled strawberry

Steps:

  • Bake piecrust according to package directions and let cool; refrigerate until ready to use.
  • Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
  • In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
  • Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
  • Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
  • Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
  • In a large bowl, beat the 4 egg whites until soft peaks form.
  • Beat in the cream of tartar.
  • Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
  • Beat in the vanilla.
  • The whites should be firm but not dry.
  • Gently fold about one-third of the whites into the lemon mixture.
  • Add the remaining whites and continue to fold until evenly blended.
  • Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
  • Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
  • Serve with a dollop of whipped cream and berries on top.

Nutrition Facts : Calories 297.2, Fat 9.9, SaturatedFat 2.3, Cholesterol 105.8, Sodium 208.4, Carbohydrate 48.2, Fiber 0.6, Sugar 39.1, Protein 5.2

LEMON CHIFFON PIE



Lemon Chiffon Pie image

I love lemon, this is a really good pie, I like to make in summer. If you are using a store bought graham cracker crust, the filling is enough for 2 pies. Prep time does not include chilling time.

Provided by KittyKitty

Categories     Pie

Time 35m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 11

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
4 eggs, separated
1 cup sugar
1 1/2 teaspoons grated lemon rind
1/2 cup lemon juice
1/8 teaspoon salt
1/2 cup sugar
1/2 cup whipping cream, whipped
1 (9 inch) graham cracker crust
lemon slice (optional)

Steps:

  • Soften gelatin in cold water; set aside.
  • Beat egg yolks until thick and lemon colored. Combine yolks, 1 cup sugar, lemon rind, juice, and salt in a saucepan; stir until smooth. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat;add gelatin, and stir until gelatin granules dissolve. Cool.
  • Beat egg whites ( at room temp) until foamy;gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites and whipped cream into lemon mixture, pour into crust. Chill until set. Garnish with lemon slices.

MANGO CHIFFON PIE



Mango Chiffon Pie image

Chiffon pies get their fluffy texture from a mixture of gelatin and egg whites. I love the tartness the mango gives the filling and when paired with the graham cracker-toasted coconut crust, it's a dessert that reminds me of being on a tropical island. You're going to love it!

Provided by Kardea Brown

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

13 graham cracker sheets
1/2 cup toasted sweetened coconut flakes
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
One 1/4-ounce packet unflavored gelatin
1 1/2 cups fresh or frozen mango chunks (thawed, if frozen)
1/2 cup mango nectar
2 tablespoons fresh lemon juice
1 cup granulated sugar
4 large eggs, separated (see Cook's Note)
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
  • Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
  • Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
  • Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
  • Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Chiffon pies are gelatin based fillings lightened with egg whites.

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 8 servings or 1 pie

Number Of Ingredients 13

2 1/4 cups sifted all-purpose flour
1 teaspoon sugar
1 teaspoon salt
12 tablespoons cold unsalted butter (6 ounces), cut into pieces
1/4 cup ice water (strain out the ice just before using)
1 teaspoon red wine vinegar
4 eggs, separated
2/3 cup sugar
1/4 cup fresh lemon juice
1 1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons powdered gelatin
1/3 cup water
Sweetened whipped cream, for garnish

Steps:

  • Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear.
  • In a small bowl, stir the water and vinegar together.
  • Add the vinegar mixture and pulse briefly¿it will still look crumbly. Transfer the crumbs to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of 1 hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill 1 hour.
  • Preheat the oven to 425 degrees F. Line the shell with a sheet of foil and fill with raw rice or dried beans. Bake for 20 to 25 minutes. Remove the foil and rice and continue baking until golden brown. Let the pie shell cool on a rack while you make the filling.
  • Make the Filling: In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup sugar until fluffy, then add the lemon juice and zest. Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes.
  • Meanwhile, sprinkle the gelatin over cold water and let dissolve.
  • Remove the yolk mixture from the heat and whisk in the gelatin until dissolved. Place the mixture over an ice bath and stir with a rubber spatula to cool it. Once it's room temperature remove it from the ice bath and let it sit while you whip the meringue.
  • Place the egg whites in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches. Pour the mixture into the cooled pie shell and smooth the top.
  • Chill the pie at least 2 hours before serving. Serve with dollops of whipped cream.

FROSTY LEMON CHIFFON PIE



Frosty Lemon Chiffon Pie image

Provided by Sandra Lee

Time 12m

Yield 6 servings

Number Of Ingredients 10

1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed
Sugared Lemon Slices, optional, recipe follows
1 lemon
2 egg whites, beaten*
1/2 cup sugar

Steps:

  • In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
  • Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

*LOW CALORIE* LEMON CHIFFON PIE



*low Calorie* Lemon Chiffon Pie image

Make and share this *low Calorie* Lemon Chiffon Pie recipe from Food.com.

Provided by Ambercrombiegirl

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup cornstarch
1 1/2 cups unsweetened pineapple juice
1/4 cup honey
1/4 cup lemon juice
1 tablespoon lemon rind
8 ounces Cool Whip Lite

Steps:

  • Mix cornstarch with 1/4 cup of the pineapple juice.
  • Bring remaining pineapple juice and honey to a boil.
  • Stir in cornstarch mixture until thick.
  • Reduce heat, add lemon juice and rind. Stir until blended.
  • Boil for about one minute, stirring constantly. Chill, when chilled, combine with part of the cool whip and pour into crust. put remainder of cool whip on top of filling.

Nutrition Facts : Calories 136.9, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 22.3, Carbohydrate 25.9, Fiber 0.3, Sugar 20.3, Protein 1.1

LEMON CHIFFON PIE III



Lemon Chiffon Pie IIi image

Don't try if you don't like lemon. WOOO HOOOO this is lemony and delicious. The graham cracker taste of the crust just compliments all the lemon flavor. I find that refrigerating overnight gives all the ingredients time to really have that taste a "chiffon" pie such as this should have. I got this recipe out of my Jello Brand Recipe Book years ago. Been making it ever since then. Hope you enjoy. :)

Provided by Melanie Murray

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup boiling water
1 (3 ounce) package lemon gelatin
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 cup cold water
ice cube
1 (8 ounce) container Cool Whip Topping, thawed
1 (6 ounce) prepared graham cracker crumb crust

Steps:

  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
  • Stir in lemon peel and juice.
  • Mix cold water and ice to make 1 1/4 cups.
  • Add to gelatin, stirring until slightly thickened.
  • Remove any remaining ice.
  • Stir in whipped topping with wire whisk until smooth.
  • Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
  • Spoon into crust.
  • Refrigerate 6 hours or overnight until firm.

LEMON CHIFFON PIE, DIABETIC



Lemon Chiffon Pie, Diabetic image

A great summer dessert that will save on fat, sugar and guilt! I prefer to make the filling alone and have it as a light chiffon pudding in small glasses.

Provided by Annacia

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup fat-free evaporated milk (250 mL)
1 (7 g) envelope unflavoured gelatin
1/2 cup water (125 mL)
3 tablespoons fresh lemon juice (45 mL)
3/4 cup Splenda sugar substitute (180 mL)
3/4 teaspoon grated lemon rind (4 mL)
1/4 teaspoon lemon extract (1 mL) (optional)
9 inches graham cracker crust (23 cm) (optional)

Steps:

  • Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
  • Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
  • Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
  • Stir in lemon rind and lemon extract.
  • Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).
  • Gradually add gelatin mixture, beating at high speed until mixture is combined.
  • Do not over beat.
  • Pour mixture into crust; cover and chill 1 hour or until set.

Nutrition Facts : Calories 29.4, Fat 0.1, Cholesterol 1.3, Sodium 38.9, Carbohydrate 4.1, Sugar 3.8, Protein 3.2

NO BAKE LEMON-LIME CHIFFON PIE



No Bake Lemon-Lime Chiffon Pie image

Enjoy this light, airy, non-filling chilled pie as a great dessert after a barbecue.

Provided by Patti'sPantry

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h15m

Yield 16

Number Of Ingredients 6

1 (3 ounce) package lime flavored Jell-O® mix
½ cup boiling water
1 (12 fluid ounce) can evaporated milk, chilled
¼ cup fresh lemon juice
1 cup white sugar
2 (9 inch) prepared graham cracker crusts

Steps:

  • Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
  • Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
  • Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 39.2 g, Cholesterol 6.9 mg, Fat 9.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 219.8 mg, Sugar 30.9 g

LEMON CHIFFON PIE WITH GINGERSNAP CRUST



Lemon Chiffon Pie with Gingersnap Crust image

Provided by Carolyn Beth Weil

Categories     Milk/Cream     Egg     Ginger     Dessert     Bake     Lemon     Summer     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 17

Crust
1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
2 tablespoons sugar
1 teaspoon minced crystallized ginger
5 tablespoons unsalted butter, melted
Filling
2 cups ice cubes
1/4 cup water
1 envelope unflavored gelatin
3/4 cup plus 2 tablespoons sugar
3/4 cup strained fresh lemon juice
4 large egg yolks
2 teaspoons finely grated lemon peel
1/8 teaspoon fine sea salt
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
Lemon peel strips from 1 lemon, removed with citrus zester

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
  • For filling:
  • Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.
  • Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
  • Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.
  • Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.
  • Do ahead: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.
  • Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.
  • To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.

More about "lemon chiffon pie food"

LEMON CHIFFON PIE WITH SALTINE CRACKER CRUST - FOOD & WINE
lemon-chiffon-pie-with-saltine-cracker-crust-food-wine image
Make the saltine crust. Step 1. Preheat oven to 350°F. Stir together crackers and sugar in a medium bowl. Add butter; knead with your hands until mixture holds together. Press into bottom and up ...
From foodandwine.com


EASY LEMON CHIFFON PIE - BUTTER WITH A SIDE OF BREAD
easy-lemon-chiffon-pie-butter-with-a-side-of-bread image
How to make Lemon Chiffon Pie. In a large mixing bowl, combine the dry lemon pudding mix with the Greek yogurt and milk. Then, mix with an electric mixer until smooth. Next, fold in the whipped topping and the lemon …
From butterwithasideofbread.com


LEMON CHIFFON PIE - LOW CARB, SUGAR FREE, GLUTEN FREE
lemon-chiffon-pie-low-carb-sugar-free-gluten-free image
Instructions. Put water in small bowl, sprinkle gelatin on top and let sit until ready to use. In a medium saucepan, whisk 1/2 cup xylitol, lemon juice, egg yolks, 4 teaspoons lemon peel, and salt, until mixed. Whisk over medium …
From preheatto350.com


LEMON CHIFFON PIE RECIPE | SOUTHERN LIVING
lemon-chiffon-pie-recipe-southern-living image
Remove aluminum foil and use a spoon to press down any areas that have puffed up. Return to oven for an additional 13-15 minutes, until the crust is golden brown all over. Set aside to cool. Step 2. Place gelatin in 3 Tbsp. water and stir to …
From southernliving.com


LEMON CHIFFON PIE | CANADIAN LIVING
lemon-chiffon-pie-canadian-living image
Method. Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in SPLENDA® Granulated and …
From canadianliving.com


NO BAKE LEMON CHIFFON PIE RECIPE - DINNER, THEN DESSERT
no-bake-lemon-chiffon-pie-recipe-dinner-then-dessert image
Instructions. Preheat the oven to 375 degrees and line the pie tin with the pie crust and pie weights and bake for 15 minutes. In a large saucepan on medium heat whisk together 1 ½ cups water, lemon juice, 1 cup sugar and …
From dinnerthendessert.com


LEMON CHIFFON PIE | RECIPES | STLTODAY.COM
Beat egg yolks until thick and lemon colored; add ½ cup of the sugar, lemon juice and salt. Cook, stirring, in a double boiler (or in a heat-proof dish over simmering water), until it reaches the ...
From stltoday.com


LEMON CHIFFON PIE - BUTTER & BAGGAGE
Place gelatin in a food processor and sprinkle with ⅓ cup of lemon juice. Let stand until it has softened, about 5 minutes. In the microwave, bring remaining lemon juice to a boil. Pour over gelatin and let stand for 2 minutes. Process until gelatin is dissolved, about 1 minute. It should feel smooth to the touch.
From butterandbaggage.com


CHIFFON PIE RECIPES | ALLRECIPES
Looking for a cool, light-tasting pie? Chiffon pies typically use gelatin as a stabilizer and need to be chilled before serving. Find more than 40 chiffon pie recipes for any occasion.
From allrecipes.com


THE CLARA PROJECT: LEMON CHIFFON PIE. - WRITES4FOODWRITES4FOOD
old-fashioned lemon chiffon pie in no-roll piecrust. serves 8. 1 prebaked single-crust no-roll pie crust. 1 Tbsp. unflavored gelatin powder 1/4 cup cold water 4 large eggs, separated 1/2 cup freshly squeezed lemon juice 1/2 tsp. salt 3/4 cup granulated sugar, divided use 1 tsp.–1 Tbsp. (or more) freshly grated lemon zest
From writes4food.com


LEMON CHIFFON PIE - A CREAMY CUSTARD PIE- BOULDER LOCAVORE®
STEP 1: Beat egg yolk in a large bowl ( photo 5 ). Add 1/2 cup lemon juice, granulated sugar and salt ( photo 6 ). Mix to fully combine (photo 7). STEP 2: Put the egg mixture in a non-aluminum bowl over a pan of boiling water OR a non-aluminum double boiler. Heat, stirring constantly, until the mixture begins to thicken into a custard-like ...
From boulderlocavore.com


LEMON CHIFFON PIE | COOK'S ILLUSTRATED
We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com


LEMON CHIFFON PIE - SIDE DISH RECIPES
Lemon Chiffon Pie might be just the dessert you are searching for. This recipe makes 8 servings with 398 calories, 7g of protein, and 21g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, flour, sugar, and a few other things to make it today. From preparation to ...
From fooddiez.com


LEMON CHIFFON PIE – VINTAGE.RECIPES
1 teaspoon grated lemon rind 1 nine-inch pie shell. Method. Combine beaten egg yolks, lemon juice, salt, and 1/4 cup of sugar in the top of a double boiler. Cook over hot water to a custard consistency. Soften gelatin in cold water; dissolve in the hot mixture. Add lemon rind, cool until mixture begins to thicken. Beat egg whites until stiff ...
From vintage.recipes


LEMON CHIFFON PIE – THE JOY-FILLED KITCHEN
Preheat the oven to 300°F. Process the graham cracker in a blender or food processor until you have fine crumbs. Mix the graham cracker crumbs with the sugar, mixing until evenly combined. Stir in melted butter with a fork until the butter is incorporated evenly. Press the mixture into a pie dish and up the sides.
From thejoyfilledkitchen.com


FLUFFY LEMON CHIFFON PIE - NO. 2 PENCIL
Remove from oven and set aside to cool. Add gelatin to cold water, mix to dissolve and set aside. In a double boiler on medium-high heat, place egg yolks, sugar, salt, lemon zest, and lemon juice in the bowl. Whisk constantly until the mixture turns an opaque color and slightly thickens, about 12-15 minutes.
From number-2-pencil.com


LEMON CHIFFON DESSERT | RECIPE - KELLOGG'S
Bake at 180°C (350°F) 7 minutes or until lightly browned. Cool. 2. Prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). Cool 3 minutes, stirring twice. Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry. 3.
From kelloggs.ca


LEMON CHIFFON PIE - MOM LOVES BAKING
Heat a mixture of egg yolks, lemon juice, water, sugar, gelatin and salt on medium, stirring constantly just until it comes to a boil. Stir in zest and let cool. Beat egg whites and sugar until stiff peaks form. Fold into chilled lemon mixture. Pour into crust and chill for at least 3 …
From momlovesbaking.com


LEMON CHIFFON PIE | WILLIAMS SONOMA
Preheat an oven to 350°F (180°C). Fit the dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Freeze for at least 30 minutes before baking.
From williams-sonoma.com


OUR BEST LEMON PIE RECIPES WILL MAKE YOUR CITRUS DREAMS COME …
So the next time life gives you lemons, whip up one of these lemon pie recipes and we promise you won't be disappointed. Start Slideshow. 1 of 13. FB More. Tweet Pinterest Email Send Text Message Print. Lemon Chiffon Pie. Lemon Chiffon Pie. Credit: Micah A. Leal. Recipe: Lemon Chiffon Pie. While you can use a store-bought crust for this chiffon pie, it's a …
From southernliving.com


LEMON BLUEBERRY CHIFFON PIE - REAL LIFE DINNER
Instructions. Preheat oven to 350 degrees. If making your own crust, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until completely combined. Then press the mixture into the bottom and the sides of a pie pan. If you don't have one, you can use a 9-inch circle cake pan or an 8x8 baking dish.
From reallifedinner.com


LEMONADE CHIFFON PIE WITH LEMONADE CRUST RECIPE (1956)
Step one: Make the lemonade pie crust. Put shortening in mixing bowl. Add boiling water, thawed concentrated lemonade and milk, and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Sift flour and salt onto shortening mix and stir into a dough.
From clickamericana.com


LEMON CHIFFON PIE RECIPE, VEGETARIAN RECIPES
Place the pastry in an ungreased pie dish of this size.Prick with a fork all over. Bake in a hot oven at 450 F. for 10 to 12 minutes. Cool the pastry shell. Mix the gelatine throughly in 1 teacup of warm water. Add the lemon juice and 3 tablespoons of sugar. Heat in a ouble boiler until the sugar and gelatine dissolve.
From tarladalal.com


LEMON CHIFFON DESSERT - RICE KRISPIES
1. Crush cereal to 250 ml (1 cup). Combine with brown sugar and butter, mixing well. Reserve 50 ml (1/4 cup) crumbs. Press remainder evenly into bottom of …
From ricekrispies.ca


IRRESISTIBLE LEMON CHIFFON PIE RECIPE - SPLENDA®
In a saucepan, combine water and lemon juice. Sprinkle gelatin over the surface and let stand 1 minute. Stir in Splenda Sweetener. Cook over medium heat, stirring constantly, about 2 minutes or until gelatin dissolves. Stir in lemon zest and lemon extract. Using an electric mixer, beat evaporated milk at high speed until soft peaks form, about ...
From splenda.ca


LEMON CHIFFON PIE - THE TIMELESS BAKER
Instructions. Preheat oven to 425° F and adjust the oven rack to the middle of the oven. Roll out pie dough and press into 9” pie pan. Prick gently all over with fork. Cover center of pie crust with aluminum foil and fill with pie weights (or dried beans). Brush edges of pie crust with heavy cream. Bake 7 minutes.
From thetimelessbaker.com


EAGLE BRAND® | LEMON CHIFFON PIE
1/2 cup 125 ml lemon juice. Pinch of salt. Directions. 1 : Combine graham wafer crumbs, brown sugar and melted butter. Press firmly into 9" (23 cm) pie plate (saving 2 tbsp (15 mL) to sprinkle on top). 2 : Beat egg whites and cream of tartar until stiff but not dry and set aside. Beat yolks then stir in Eagle Brand, lemon juice, rind and salt.
From eaglebrand.ca


LEMON CHIFFON PIE | SAVEUR
Set aside to let the gelatin “bloom.”. In a medium metal bowl, whisk the egg yolks, sugar, lemon juice, zest, and salt. Set the bowl over a medium pot filled 1-inch high with simmering water ...
From saveur.com


LEMON CHIFFON PIE RECIPE | NEW IDEA MAGAZINE
Whisk until mixture doubles in volume and is thick and fluffy. Remove from heat. Cool to room temperature. Beat egg whites in small bowl of an electric mixer until soft peaks form. Add remaining sugar, 1 tbsp at a time, beating between each addition until dissolved. Fold into lemon mixture in two batches until combined.
From newidea.com.au


LEMON CHIFFON PIE - THE WINE LOVER'S KITCHEN
Sprinkle gelatin over the water in a small dish and allow to sit about 5 minutes. Meanwhile beat egg yolks, 1/2 cup sugar, lemon juice and salt til well mixed. Heat over medium heat, stirring constantly until mixture starts to thicken. Add gelatin and lemon zest and stir well. Remove from heat and allow to cool fully.
From thewineloverskitchen.com


LEMON CHIFFON PIE RECIPE | EATINGWELL
Step 7. Whip cream in a chilled bowl until soft peaks form. Step 8. Whisk about one-fourth of the meringue into the lemon mixture. Gently whisk in the remaining meringue. With a rubber spatula, fold in the whipped cream. Spoon into the prepared pie shell and chill, loosely covered, until set, about 3 hours. Step 9.
From eatingwell.com


LEMON CHIFFON PIE (NO BAKE CREAMY LEMON PIE) - RECIPEMAGIK
Instructions. Use a store Bought Pie crust or a homemade Pie Crust. Roll it on a floured surface and then unroll on the pie dish. Bake the Pie Crust @350F or 180C for 10 minutes. In a bowl, add water and bring it to a boil. Next add Lemon Juice, Vanilla Extract, Butter, and Granulated Sugar. Stir to combine.
From recipemagik.com


Related Search