lemon chiffon

Lemon Chiffon Pie

2015, baking, celebrations, cooking, family, holidays

Adapted from From Cook’s Illustrated (Note: the original recipe called for a total of 1 1/4 cup sugar which was way to sweet, so I think cutting down the sugar will help.  Also, I used Meyer lemons from the backyard which are sweeter than regular lemons which may explain why the lemon curd was too sweet.

First made for the Family for Christmas dinner 2015

Graham Cracker Crust

  • 1 package graham crackers (9 whole crackers)
  • 3 TBSP sugar
  • 5 TBSP melted butter
  • Pinch saltFOR THE CRUST: Adjust oven rack to lower-middle position and heat to 325°F. Process graham crackers until finely ground, about 30 seconds (about 1 1/4 c. crumbs). Add sugar and salt and pulse until mixture resembles wet sand.Transfer crumbs to 9-inch pie plate or springform pan. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15-18 minutes. Allow crust to cool completely.

Lemon Curd Filling

  • (1/2 tsp. unflavored gelatin + 2 TBSP water) X 2
  • 4 TBSP water
  • 5 eggs (2 whole, 3 separated)
  • 7/8 cup sugar (3/4 cup for lemon curd and 1/8 cup for cream cheese filling)
  • 1 TBSP cornstarch
  • pinch salt
  • 1 TBSP grated lemon zest
  • 3/4 cup Meyer lemon juice (3 juicy lemons)
  • Sprinkle 1/2 tsp gelatin over 2 Tbs water in a small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining 1/2 tsp gelatin, and remaining 2 Tbs water.  This is for BOTH lemon curd and cream cheese fillings
  • Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 3/4 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. A thermometer should register around 170 degrees.  Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
  • Remove 1 1/4 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.

Cream Cheese Filling

  • 1/4 cup heavy cream
  • 4 oz cream cheese, cut into 1/2-inch pieces, softened
  • Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now empty bowl.
  • Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining 1/4 c. sugar. Continue whipping until whites are stiff and glossy, 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, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over cured, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.  Do not cover with plastic if not necessary as the plastic will stick to the top of the pie