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Lemon: Lemon Chiffon Pie

Source of Recipe

Eating Well, November 1997


List of Ingredients

***CRUST***
30 gingersnaps
2 tablespoons raisins
1 tablespoon canola oil

***FILLING***
6 tablespoons water
1 1/2 teaspoons unflavored gelatin
2 large eggs
1/4 cup granulated sugar -- plus 2/3 cup
1/2 cup fresh lemon juice
1 tablespoon freshly grated lemon zest
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup whipping cream


Recipe

TO MAKE CRUST: Preheat oven to 350ºF. Lightly oil a 9-inch pie pan or coat it with nonstick spray. In a food processor, pulse gingersnaps and raisins until finely chopped. Add oil and process until well combined. Press evenly over bottom and sides of prepared pan. Bake crust for 10 minutes, or until set. Transfer to a wire rack to cool completely.

TO MAKE FILLING: In a small bowl, place 3 tablespoons water and about 3 drops food coloring, if using. Sprinkle gelatin over water. Set aside. In a wide pan, bring about 1 inch of water to a simmer. Adjust heat so water is at a bare simmer. In a large heatproof mixing bowl that can sit on the pan, combine whole eggs, 1/4 cup sugar, lemon juice and lemon zest. Set the bowl over the pan and whisk constantly until mixture thickens and an instant-read thermometer registers 160ºF. Whisk in reserved gelatin mixture. Remove from heat and let cool for 20 minutes, whisking occasionally.

In another heatproof bowl that can sit on the pan, combine egg whites, cream of tartar, the remaining 2/3 cup sugar and the remaining 3 tablespoons water. Set the bowl over the pan; beat with an electric mixer at low speed until an instant-read thermometer registers 140ºF, 3 to 5 minutes. Increase mixer speed to high and beat for a full 3 1/2 minutes. Remove from heat and beat until almost cool, about 2 minutes more. In a chilled bowl, whip cream until soft peaks form.

Whisk about one-fourth of the meringue into the lemon mixture. Gently whisk in remaining meringue. With a rubber spatula, fold in cream. Spoon into prepared pie shell and chill, loosely covered, until set, about 3 hours. (The pie will keep, covered, in the refrigerator for up to 2 days.)