Lemon Or Lime Chiffon Pie
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
- 1 ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe any pat-in-the-pan dough or Crumb Crust (opens in new tab)
- 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
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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
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Step 2.
Bake the crust as directed in About Blind Baking Crusts, About Pat-in-the-Pan Crusts, or About Crumb Crusts.
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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
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Step 4.
Cook and stir these ingredients over simmering water until thick. Add: 1 tablespoon finely grated lemon or lime zest
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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
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Step 6.
Beat in gradually and continue beating until the peaks are stiff but not dry: ⅓ cup (65g) sugar
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Step 7.
Fold the egg whites into the lemon mixture. Fill the pie crust and chill until set, 4 to 6 hours.
