Lemon Chiffon Pie
http://www.eatingwell.com/recipes/lemon_chiffon_pie.html
From EatingWell: November 1997, The Essential EatingWell Cookbook (2004)A light and lively lemon mousse paired with a crisp gingersnap crust makes a refreshing finish to a special meal. Just a little whipped cream gives the mousse a velvety taste and texture. Use a knife dipped in hot water to cut creamy pies into clean slices.
8 servings | Active Time: 1 hour | Total Time: 4 1/2 hours (including chilling time)
Ingredients
Crust
- 30 gingersnap cookies, (7 1/2 ounces)
- 2 tablespoons raisins
- 1 tablespoon canola oil
Filling
- 3 tablespoons water
- Yellow food coloring, (optional)
- 1 1/2 teaspoons unflavored gelatin
- 2 large eggs
- 1/4 cup plus 2/3 cup granulated sugar
- 1 tablespoon freshly grated lemon zest
- 1/2 cup lemon juice
- 2 tablespoons dried egg whites, (see Note), reconstituted according to package directions (equivalent to 3 egg whites)
- 1/4 teaspoon cream of tartar
- 1/4 cup whipping cream
- Candied Lemon Zest, for garnish, optional (recipe follows)
Preparation
- Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- To prepare crust: Pulse gingersnaps and raisins in a food processor, until finely chopped. Add oil and process until well combined. Press evenly into the bottom and sides of the prepared pan.
- Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
- To prepare filling & garnish: Place water in a small bowl and add about 3 drops food coloring, if using. Sprinkle gelatin on top and set aside to soften.
- Whisk whole eggs, 1/4 cup sugar, lemon zest and lemon juice in a medium nonreactive saucepan. Place over low heat and cook, whisking constantly, until the mixture thickens slightly and an instant-read thermometer registers 160°F, 8 to 12 minutes. Remove from the heat. Add the reserved gelatin mixture; whisk until blended. Let cool for 20 minutes, whisking occasionally.
- Meanwhile, place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 2/3 cup sugar, beating until the meringue is stiff and glossy.
- Whip cream in a chilled bowl until soft peaks form.
- Whisk about one-fourth of the meringue into the lemon mixture. Gently whisk in the remaining meringue. With a rubber spatula, fold in the whipped cream. Spoon into the prepared pie shell and chill, loosely covered, until set, about 3 hours.
- Make Candied Lemon Zest, if desired. Just before serving, decorate the pie.
Nutrition
Per serving : 282 Calories; 10 g Fat; 3 g Sat; 4 g Mono; 61 mg Cholesterol; 46 g Carbohydrates; 4 g Protein; 1 g Fiber; 138 mg Sodium; 97 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Ingredient Note: Because they are made with pasteurized eggs, dried egg whites are a smart choice for mousses and other uncooked preparations. Just Whites is a common brand. You can find dried egg whites in the baking section of most supermarkets.