SilverSage
Resident Crone
This is so light and refreshing as a summer dessert. It's easy, but it does dirty 3 bowls. Thank goodness for dishwashers!
Lemon Chiffon Pie
1 cup sugar, divided
1 envelope gelatin
1/2 tsp salt
4 eggs, separated
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/2 cup water
1 Tbsp lemon zest, finely chopped (about 2 lemons)
1/2 cup heavy whipping cream, very cold
1 pinch cream of tartar
1 - 9 inch pie shell, baked and cooled
Preparation
1. Put a small bowl and whisk in the freezer to chill for the cream.
2. Separate the eggs while they're cold - it's easier and there's less chance of breaking the yolks, but the whites will whip better at room temperature. I like to discard the chalaza, but it's only for texture - not necessary.
Lemon Curd
3. In a small saucepan, combine 1/2 cup of sugar with the salt & gelatin.
4. Whisk the egg yolks with the lemon juice and water. Whisk that into the sugar mixture.
5. Stir over medium heat until the curd comes to a boil and thickens.
6. Stir in the lemon zest.
7. Pour into a bowl (number 1) and set over ice to cool, stirring occasionally. Chill until partially set, but still pourable. Use a whisk to eliminate any large lumps.
Completing the Filling
8. Beat the egg whites and cream of tartar to soft peaks. (bowl 2)
9. Add the remaining 1/2 cup of sugar and beat to stiff, glossy peaks.
10. In the chilled bowl, whip the cream. (bowl 3)
11. Stir the curd with a whisk to loosen it just a bit. Don't get carried away and liquify it. Stir in a big dollop of the whipped cream and the meringue to lighten the cold curd.
12. Fold the balance of the cream and egg whites into the curd.
13. Quickly pile it into the cooled shell and chill for several hours or overnight.
Lemon Chiffon Pie
1 cup sugar, divided
1 envelope gelatin
1/2 tsp salt
4 eggs, separated
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/2 cup water
1 Tbsp lemon zest, finely chopped (about 2 lemons)
1/2 cup heavy whipping cream, very cold
1 pinch cream of tartar
1 - 9 inch pie shell, baked and cooled
Preparation
1. Put a small bowl and whisk in the freezer to chill for the cream.
2. Separate the eggs while they're cold - it's easier and there's less chance of breaking the yolks, but the whites will whip better at room temperature. I like to discard the chalaza, but it's only for texture - not necessary.
Lemon Curd
3. In a small saucepan, combine 1/2 cup of sugar with the salt & gelatin.
4. Whisk the egg yolks with the lemon juice and water. Whisk that into the sugar mixture.
5. Stir over medium heat until the curd comes to a boil and thickens.
6. Stir in the lemon zest.
7. Pour into a bowl (number 1) and set over ice to cool, stirring occasionally. Chill until partially set, but still pourable. Use a whisk to eliminate any large lumps.
Completing the Filling
8. Beat the egg whites and cream of tartar to soft peaks. (bowl 2)
9. Add the remaining 1/2 cup of sugar and beat to stiff, glossy peaks.
10. In the chilled bowl, whip the cream. (bowl 3)
11. Stir the curd with a whisk to loosen it just a bit. Don't get carried away and liquify it. Stir in a big dollop of the whipped cream and the meringue to lighten the cold curd.
12. Fold the balance of the cream and egg whites into the curd.
13. Quickly pile it into the cooled shell and chill for several hours or overnight.
so much.
at first sight.
It was funny at the time and I started laughing just now in a dead quiet house. My girl thought I was going bonkers.