LEMON CHIFFON PIE
If you like lemon, this is the pie for you. It is fabulously lemony with just the right amount of sweetness to ward off a pucker. This is a unique and flavorful pie crust. Even with the cornflakes being ground to crumbs it has a great crunch and a bit of a corn taste adding a different element to the pie. I used Nature’s Path Organic Corn Flakes which are fruit juice sweetened.
- 1 ½ cups crushed Cornflakes about 3 cups to start; I put mine through the food processor
- ¼ cup Granulated Sugar
- 1/3 cup (5 1/3 tablespoons) Unsalted butter melted
- 4 Eggs separated
- 1 cup Granulated Sugar
- ½ cup Lemon Juice freshly squeezed
- ½ teaspoon Salt
- 1 envelope Unflavored Gelatin
- ¼ cup cold water
- 1 teaspoon Lemon Zest
- Whipping cream to top the pie
- Mix all ingredients and press into a 9 inch pie pan (I used a regular, not deep dish, pie pan). Chill before using. I put mine in the freezer.
- Beat egg yolks. Add to them ½ cup sugar, lemon juice, and salt, stirring to fully combine.
- In a non-aluminum double boiler, or in a non-aluminum metal bowl placed over a saucepan of boiling water, cook the egg-sugar-lemon juice until it thickens to a custard-like consistency; stirring constantly.
- As the mixture becomes almost thickened, in a separate bowl combine the gelatin and cold water. Stir to combine and set aside.
- When egg-sugar-lemon juice mixture has thickened add the gelatin. Stir to combine. Add grated lemon rind. Allow to cool.
Beat egg whites while gradually adding ½ cup sugar. Beat until stiff.
- When the filling has cooled and is thick (but not completely firm), fold in egg whites to fully combine. Pour into a completed pie crust and cool until firm in the refrigerator. Top with whipping cream and serve.
freshly squeezed (about 6-8 lemons)*
Originally published: March 20, 2012