Q1: What exactly is a "chiffon" pie?

A "chiffon" pie is a type of pie with a very light, airy, and mousse-like filling. Its signature texture is created by folding a fluffy, beaten egg white meringue into a rich, cooked custard base that is stabilized with gelatin. It's a classic, old-fashioned style of dessert known for its ethereal, melt-in-your-mouth quality.

Q2: What does it mean to "bloom" gelatin? "

"Blooming" is the process of softening powdered gelatin in a cold liquid before you use it. Sprinkling the gelatin over the cold water allows the granules to absorb the liquid and swell up. This simple step ensures that the gelatin will dissolve smoothly and evenly into your hot custard base without any lumps.

Q3: How do I keep my egg yolks from scrambling when I make the custard?

The secret is to use a double boiler , which cooks the custard with gentle, indirect steam heat rather than the harsh, direct heat of a burner. If you don't have a double boiler, you can easily make one by placing a heatproof bowl over a saucepan with about an inch of gently simmering water. Just make sure the bottom of the bowl does not touch the water, and be sure to stir the custard constantly as it cooks.

Q4: My egg whites aren't getting fluffy. What did I do wrong?

For egg whites to whip up into a stable, fluffy meringue, the bowl and beaters must be completely clean and free of any trace of fat or grease . Even a tiny speck of egg yolk, oil, or butter can prevent the whites from reaching their full volume. Using a glass, metal, or ceramic bowl is best, as plastic bowls can sometimes retain a greasy film.

Q5: Can I make this pie without the gelatin?

The gelatin is a crucial ingredient for this specific recipe. It is the stabilizer that allows the very light, airy filling to set up firmly enough to be sliced. Without the gelatin, the pie would have a very soft, pudding-like consistency and would not hold its shape when cut.

The Best Classic & Dreamy Lemon Chiffon Pie Recipe

The Best Classic & Dreamy Lemon Chiffon Pie

A classic recipe for a light and airy Lemon Chiffon Pie. The dessert features a tangy lemon custard base made from egg yolks and fresh lemon juice, which is stabilized with gelatin. This custard is then folded into a fluffy meringue made from beaten egg whites and sugar, creating a voluminous, mousse-like chiffon filling. The filling is poured into a pre-made graham cracker crust and chilled until firm, resulting in a cool and refreshing no-bake dessert.

Author: Grace
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 45 minutes (includes cooling and chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Chilling, No-Bake
Cuisine: American

Ingredients

Scale

¼ cup cold water
1 (.25 ounce) package unflavored gelatin
1 cup white sugar, divided
4 egg yolks
½ cup fresh lemon juice
½ teaspoon salt
1 teaspoon lemon zest
4 egg whites
1 (9 inch) prepared graham cracker crust
Sweetened whipped cream for garnish (Optional)

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, pour the cold water and sprinkle the gelatin over it. Let it stand for about 5 minutes to soften.
Make the Custard: In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), beat together 1/2 cup of the sugar, the egg yolks, lemon juice, and salt until smooth.
Cook the mixture over the simmering water, stirring constantly, until it thickens to the consistency of a custard.
Stir in the grated lemon zest and the softened gelatin until both are thoroughly dissolved.
Set the custard mixture aside to cool and thicken for about 10 to 15 minutes.
Make the Meringue: In a separate glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until foamy.
Gradually add the remaining 1/2 cup of sugar, continuing to beat until soft peaks form.
Gently fold the egg white meringue into the cooled lemon custard mixture until just combined.
Assemble and Chill: Pour the chiffon filling into the prepared pie shell.
Chill the pie in the refrigerator for at least 2 hours, or until the filling is firm.
Garnish with sweetened whipped cream if desired before serving.

Notes

This is a no-bake recipe that uses a prepared crust for convenience.
Cooking the egg yolk custard gently over a double boiler is a key step to prevent it from curdling.
It is important to let the custard cool before folding in the meringue so the meringue does not deflate.
The pie requires at least 2 hours of chilling time for the gelatin to set the filling properly.

Nutrition

Serving Size: 1 slice
Calories: 200-250
Sugar: 25-30 g
Sodium: 150-200 mg
Fat: 6-9 g
Saturated Fat: 2-4 g
Trans Fat: 0 g
Carbohydrates: 30-35 g
Fiber: <1 g
Protein: 4-6 g
Cholesterol: 60-80 mg

Find it online: https://www.eatswithsoul.com/lemon-chiffon-pie-recipe/