Lemon Or Lime Chiffon Pie

  • 30m Prep Time
  • 15m Cook Time
  • 4h Ready In
  • Cuisine : American
  • Course : Dessert

One 9-inch single-crust pie To make Orange Chiffon Pie, substitute orange juice for the water and lemon juice, and orange zest for the lemon zest.

Ingredients

Servings:
(8 servings) Units:
  • 1
  • ½ cup (100g) sugar
  • ⅔ cup (160g) water
  • ⅓ cup (80g) lemon or lime juice
  • 4 large egg yolks (whites reserved)
  • 1 tablespoon unflavored gelatin
  • 1 tablespoon finely grated lemon or lime zest
  • 4 large egg whites
  • ⅓ cup (65g) sugar

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 1 ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe any pat-in-the-pan dough or Crumb Crust
  • ½ cup (100g) sugar
  • ⅔ cup (160g) water
  • ⅓ cup (80g) lemon or lime juice
  • 4 large egg yolks (whites reserved)
  • 1 tablespoon unflavored gelatin
  • 1 tablespoon finely grated lemon or lime zest
  • 4 large egg whites
  • ⅓ cup (65g) sugar

Let's Cook

  1. Step 1.

    Line a 9-inch pie pan with: ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe any pat-in-the-pan dough or Crumb Crust

  2. Step 2.

    Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts.

  3. Step 3.

    Combine in the top of a double boiler or a medium heatproof bowl: ½ cup (100g) sugar; ⅔ cup (160g) water; ⅓ cup (80g) lemon or lime juice; 4 large egg yolks (whites reserved); 1 tablespoon unflavored gelatin

  4. Step 4.

    Cook and stir these ingredients over simmering water until thick. Add: 1 tablespoon finely grated lemon or lime zest

  5. Step 5.

    Refrigerate the mixture until it forms little mounds when dropped from a spoon. Be careful not to chill the mixture until it is fully set or it will be impossible to fold in the egg whites. Beat in a large bowl until soft peaks form: 4 large egg whites

  6. Step 6.

    Beat in gradually and continue beating until the peaks are stiff but not dry: ⅓ cup (65g) sugar

  7. Step 7.

    Fold the egg whites into the lemon mixture. Fill the pie crust and chill until set, 4 to 6 hours.

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