Lemon Chiffon Pie
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour (sifted)2 cup
Sugar1 tsp
Salt12 tbsp
Unsalted Butter (cold 6 ounces)1 tsp
Red Wine Vinegar1 cup
Lemon Juice (fresh)1.5 tsp
Lemon Zest (finely grated)1.5 tsps
Gelatin (powdered)1 cup
WaterDirections:
1
Special equipment: 9-inch aluminum pie pan Make the Crust: In a food processor combine the flour, sugar, and salt
2
Add the butter and pulse until pea-sized pieces appear
3
In a small bowl, stir the water and vinegar together
4
Add the vinegar mixture and pulse briefly¿it will still look crumbly
5
Transfer the crumbs to a work surface and shape into a round, flat disk
6
Wrap in plastic wrap and refrigerate at least 30 minutes before using
7
(Or, refrigerate up to 48 hours or freeze up to 1 month before using
8
If frozen, let thaw in the refrigerator overnight before rolling out
9
) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable
10
Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand
11
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes
12
Don't worry if the edges split a bit; concentrate on forming a good circle from the center
13
Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling
14
The dough should feel smooth and soft; some say it should feel like the inside of your forearm
15
If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour
16
Instead, put it back in the refrigerator for 15 minutes to firm up the butter
17
Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies
18
Set your pie pan nearby
19
We always use heavy aluminum pans, because glass pans seem to bake the crust too fast
20
However, we know that the advantage of glass is that you can easily check the color of the crust
21
To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan
22
Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan
23
Make sure that the dough is allowed to settle completely into the pan
24
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it
25
Instead, lift the edges of the crust to let it settle down into the corners
26
If the dough tears a bit, don't be concerned; we'll patch it in a minute
27
Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim
28
Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside
29
To decorate the rim, fold under the excess dough then just press it all around with the back of a fork
30
For a slightly more advanced look, press the thumb and forefinger of 1 hand together
31
Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between
32
Repeat all around the rim to make a wavy edge
33
Chill 1 hour
34
Preheat the oven to 425 degrees F
35
Line the shell with a sheet of foil and fill with raw rice or dried beans
36
Bake for 20 to 25 minutes
37
Remove the foil and rice and continue baking until golden brown
38
Let the pie shell cool on a rack while you make the filling
39
Make the Filling: In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup sugar until fluffy, then add the lemon juice and zest
40
Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes
41
Meanwhile, sprinkle the gelatin over cold water and let dissolve
42
Remove the yolk mixture from the heat and whisk in the gelatin until dissolved
43
Place the mixture over an ice bath and stir with a rubber spatula to cool it
44
Once it's room temperature remove it from the ice bath and let it sit while you whip the meringue
45
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
46
Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved
47
Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches
48
Pour the mixture into the cooled pie shell and smooth the top
49
Chill the pie at least 2 hours before serving
50
Serve with dollops of whipped cream