Lemon Chiffon Pie

April 27, 2015 by alex

Lemon Chiffon Pie

This pie is tart and airy. It has a slightly chunky texture due to french meringue or chiffon in the recipe. The meringue could have been more throughly folded into the lemon curd. I wish that the filling was more balanced. It needs more sugar and more lemon zest. I wish that it had a stronger lemon flavor because I love anything lemon.

1 prebaked pie shell

Directions for the Dough and Baking:

  1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
  2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
  3. Dock the dough with a fork.
  4. Chill in the fridge for 10 minutes.
  5. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
  6. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
  7. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color. This whole process takes about 10 minutes.
  8. Cool the pie shell until ready to use.

 

The Filling:                                  Yield: filling for one 9 inch pie

7 oz water
2.5 oz fresh lemon juice
2 oz granulated sugar
Pinch of salt
1/4 lemon’s worth of zest
1 oz cornstarch
1 oz water
1 oz egg yolks
0.25 oz unsalted butter

Directions:

  1. Bring the lemon juice, salt, sugar, and zest to a boil in a pot.
  2. Make a slurry with the 1 oz of water and the cornstarch. Whisk until there are no lumps.
  3. Add the egg yolks to the slurry.
  4. Temper the slurry into the boiling liquid.
  5. Bring the mixture to a second boil and cook for two minutes. Make sure to whisk constantly.
  6. Remove from the heat and add the butter.
  7. Fold in the chiffon immediately after the butter has completely melted.

 

The Chiffon:

2.5 oz pasteurized egg whites
1.5 oz granulated sugar

Directions:

  1. Wipe the inside of a metal mixing bowl and the whisk with lemon juice.
  2. Whip the egg whites to soft peak in a stand mixer.
  3. Slowly add the sugar to the egg whites.
  4. Fold into the strawberry filling.
  5. Evenly spread into the prebaked pie shell.
  6. Store in the fridge until ready to serve.

 

Chantilly Cream:                                  Yield: 17.25 oz

16 oz heavy cream
1 oz powdered sugar
0.25 oz vanilla extract

Directions:

  1. Whip all of the ingredients in a stand mixer until medium-stiff peak.
  2. Set on ice until ready to use.
  3. Decorate the pie.

 

Candied Lemon Peels                   Yield: 1 lemon’s worth of zest candied

1 lemon’s worth of zest
14.1 oz granulated sugar
16 oz cold water
3.5 oz sugar

Directions:

  1. Peel the lemon into strips. Make sure that you don’t get any pith.
  2. Place the strips, 14.1 oz sugar, and the water in a pot.
  3. Bring to a boil, drain, and repeat two more times.
  4. The last time make sure to let simmer until the peels are translucent.
  5. Cool on a sheet of parchment paper and the toss in 3.5 oz sugar.

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