Lemon Chiffon Pie
Just tried this recipe from America's Test Kitchen for Thanksgiving this year. It was a super big hit! This will be one of our new favorites! 6/18/2024--After making a few adjustments to the original recipe, this has become our favorite pie! I make this with gluten-free graham crackers.
Recipe:
Crust:
7-8 full graham crackers (1 full has four sections)
2 1/2 tablespoons white sugar
1/8 teaspoon salt
5 Tablespoons melted butter
Break each cracker on the perforations and then each quarter in half. Place in food processor and process until fine sandy crumbs. Add sugar and salt and pulse to combine. Pour into bowl and stir with fork while adding the butter. Start with 5 Tbs, squish some in your hand to check that it sticks together. Add a little more if needed, making sure it gets mixed thoroughly. Pour into pie plate and spread evenly. Using the bottom of a measuring cup with a defined edge, press the crumb all around the bottom of the pie plate and up the sides. Using a finger when you do the sides, press the crumb against the cup to make a ridge. Make sure you press the cup firmly into the corner of the plate all around to get it tight. Bake at 325°F for 15 minutes. Cool completely.
Filling:
2 tablespoons water, divided
1 heaping teaspoon gelatin, divided
5 whole eggs (3 of them separated)
1 cup sugar
1 heaping tablespoon tapioca starch or cornstarch
1/8 teaspoon salt
1 packed tablespoon finely grated lemon zest
3/4 cup fresh lemon juice (3-5 lemons)
1/4 cup heavy cream
4 ounces softened Philadelphia cream cheese, cut in chunks
1/4 cup sugar
Put the 2 Tbs water in two small bowls (1 Tbs each). Sprinkle gelatin over water in each bowl (1/2 tsp each) to soften. Place 2 whole eggs and 3 egg yolks in a saucepan. Add sugar and whisk together. Whisk in cornstarch and salt until well blended. Add lemon zest, lemon juice and cream. Heat over medium-low (don't turn on heat until everything is well mixed), stirring constantly until it thickens and measures between 170-195°F (170°F for a more silky curd, higher for a more firm curd--I like it to just begin to boil before I remove it). Remove from heat and whisk in one of the bowls of gelatin, cover and let sit for 2 minutes.
Measure out 1 1/2 C of the curd and strain into the prepared, cooled graham cracker crust, using a spatula to press through strainer if needed to get it all. Tilt for evenness and put in freezer to set up while you make the meringue.
To the remaining curd in the saucepan stir in the other bowl of gelatin, then stir in the cream cheese until melted and combined. Strain into a bowl, pressing and stirring to get it all through. Set aside.
Whip the remaining 3 egg whites on medium-high speed until nice and foamy, add the sugar and whip on high to stiff, glossy peaks. Whip in the remaining curd on low just until combined, about 30 seconds. Pour over curd in pie shell, leaving it a little domed on top. Refrigerate at least 4 hours before serving, but it's best if you let it set for 24 hours.
Recipe:
Crust:
7-8 full graham crackers (1 full has four sections)
2 1/2 tablespoons white sugar
1/8 teaspoon salt
5 Tablespoons melted butter
Break each cracker on the perforations and then each quarter in half. Place in food processor and process until fine sandy crumbs. Add sugar and salt and pulse to combine. Pour into bowl and stir with fork while adding the butter. Start with 5 Tbs, squish some in your hand to check that it sticks together. Add a little more if needed, making sure it gets mixed thoroughly. Pour into pie plate and spread evenly. Using the bottom of a measuring cup with a defined edge, press the crumb all around the bottom of the pie plate and up the sides. Using a finger when you do the sides, press the crumb against the cup to make a ridge. Make sure you press the cup firmly into the corner of the plate all around to get it tight. Bake at 325°F for 15 minutes. Cool completely.
Filling:
2 tablespoons water, divided
1 heaping teaspoon gelatin, divided
5 whole eggs (3 of them separated)
1 cup sugar
1 heaping tablespoon tapioca starch or cornstarch
1/8 teaspoon salt
1 packed tablespoon finely grated lemon zest
3/4 cup fresh lemon juice (3-5 lemons)
1/4 cup heavy cream
4 ounces softened Philadelphia cream cheese, cut in chunks
1/4 cup sugar
Put the 2 Tbs water in two small bowls (1 Tbs each). Sprinkle gelatin over water in each bowl (1/2 tsp each) to soften. Place 2 whole eggs and 3 egg yolks in a saucepan. Add sugar and whisk together. Whisk in cornstarch and salt until well blended. Add lemon zest, lemon juice and cream. Heat over medium-low (don't turn on heat until everything is well mixed), stirring constantly until it thickens and measures between 170-195°F (170°F for a more silky curd, higher for a more firm curd--I like it to just begin to boil before I remove it). Remove from heat and whisk in one of the bowls of gelatin, cover and let sit for 2 minutes.
Measure out 1 1/2 C of the curd and strain into the prepared, cooled graham cracker crust, using a spatula to press through strainer if needed to get it all. Tilt for evenness and put in freezer to set up while you make the meringue.
To the remaining curd in the saucepan stir in the other bowl of gelatin, then stir in the cream cheese until melted and combined. Strain into a bowl, pressing and stirring to get it all through. Set aside.
Whip the remaining 3 egg whites on medium-high speed until nice and foamy, add the sugar and whip on high to stiff, glossy peaks. Whip in the remaining curd on low just until combined, about 30 seconds. Pour over curd in pie shell, leaving it a little domed on top. Refrigerate at least 4 hours before serving, but it's best if you let it set for 24 hours.
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