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Makeover Monday ~ Lemon Chiffon Pie

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My family has always enjoyed lemon chiffon pie. I grew up on the recipe my mom made which involved a can of sweetened condensed milk. (That makes everything taste fantastic, however it is not figure friendly!) My husband likes regular lemon meringue pie, but I truly prefer the creaminess of the chiffon, I am hoping this recipe will bring him over to my side! The original recipe can be found at Food Network.

This looks like a really long and complicated recipe but it isn’t I promise! I whipped it together very quickly! It just looks long because I have given you two crust options and two topping options. So don’t despair, just pick the options you want and only focus on those! 

Lemon Chiffon Pie ~ THM S

Ingredients

Crust

You have  two options! I grew up having lemon chiffon pie in a graham cracker crust so I chose to use my No Bake Necessary Crust. If you prefer your lemon chiffon pie in a regular pie crust you can choose my Traditional Pie Crust. Both can be found by clicking here for Pie Crust Two Ways.

Filling

  • 4 eggs, separated
  • 2/3 cup xes sweetener or gentle sweet (separated into 1/3 cups)
  • 1/4 cup fresh or bottled lemon juice
  • 1 1/2 teaspoon finely grated lemon zest (optional)
  • 1 1/2 teaspoons powdered gelatin
  • 1/3 cup water

Topping

Here you also have two options! You can use my recipe for Stabilized Whipped Cream or you can use this recipe to make a meringue topping.

Meringue Ingredients

Directions

For Lemon Chiffon Filling

  • In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup gentle sweet 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 for the filling.
  • Place the egg whites from your separated eggs 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. If you are adding the meringue topping, go to that step before chilling the pie.

Directions for Meringue

  • Allow egg whites to stand at room temperature for 30 minutes.
  • Preheat oven to 350 degrees. (This is only to brown the meringue. If you want you can skip the oven and use a small torch to brown the top of 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. 
  • Add the cream of tartar and vanilla and beat for about a minute more.
  • Gradually add sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth).
  • Immediately spread meringue over pie filling, carefully sealing to edge of pastry to prevent shrinkage.
  • Bake for 10-15 minutes to brown meringue.
  • Chill pie for at least 2 hours before serving.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

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