Lemon Chiffon Pie

Do you know what heaven tastes like?  I didn’t either, until Michael crafted together a lemon chiffon pie.  Excellently tart, sweet, and crumbly, a bold sister to the key lime pie.  For the best flavor, let sit overnight, but it may all be gone before you can even stick it back in the refrigerator!


Lemon Chiffon Pie, adapted from Cooks Illustrated

  • 9 whole graham crackers
  • 3 T sugar
  • 1/8 t salt
  • 5 T butter
  • 1 t unflavored gelatin
  • 4 T water
  • 5 large eggs ( 2 whole, 3 separated)
  • 3/4 c sugar
  • 1 T cornstarch
  • 1/8 t salt
  • 1 T grated lemon zest plus 3/4 C juice
  • 1/4 c heavy cream
  • 4 oz cream cheese, cut into 1/2 pieces, softened

 Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processor or beat by hand in a plastic bag until finely ground.  In a mixing bowl or stand mixer, add sugar and salt to graham crackers and combine. Add melted butter and mix until it resembles wet sand.  Transfer crumbs to a 9-in pie plate and press crumbs evenly into bottom and up side of plate.  Bake until crust is lightly browned, 15-18 minutes and allow to cool completely.

For filling, sprinkle ½ teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ teaspoon gelatin, and remaining 2 tablespoons water. Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4-5 minutes. Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.

Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. Pour through strainer into now-empty bowl.

Using a stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining ¼ cup sugar. Continue whipping until whites are stiff and glossy, like a meringue, for about 4 minutes. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.




What’s your favorite citrus-y treat? 


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