[X]

Home > Recipes > Tangy Lemon Chiffon Pie

Tangy Lemon Chiffon Pie Recipe

Tangy Lemon Chiffon Pie Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!—Taste of Home Cooking School, Greendale, Wisconsin

This recipe is:

Quick

[X]

Rate Tangy Lemon Chiffon Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tangy Lemon Chiffon Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1 envelope unflavored gelatin
1/4 cup water
1 cup sugar, divided
1/4 teaspoon salt
5 egg yolks
1/2 cup lemon juice
2 cups heavy whipping cream
3 to 4 drops yellow food coloring, optional
1/3 cup semi-sweet chocolate morsels
2 teaspoons shortening
1 pastry shell (9 inches), baked
Fresh raspberries and mint leaves
Lemon slices

Directions

In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved.
In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form.
Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon. Yield: 6-8 servings.

Originally published as Tangy Lemon Chiffon Pie in Taste of Home Cooking School Collection Spring 2005, p57

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

More Recipe Collections:
Chocolate Chip Recipes Chocolate Pie Recipes Chocolate Recipes Comfort Food Desserts Comfort Food Recipes Desserts Easter Desserts Easter Recipes Father's Day Desserts Father's Day Recipes Pie Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tangy Lemon Chiffon Pie

Tangy Lemon Chiffon Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jul. 25, 2012 by skaliher

LOVE this pie. The filling is so light and billowy. The texture is perfect. Use fresh squeeze lemon juice and add in lots of fresh zest. Not a fan of the crust. I suggest either a ginerbread crust or a shortbread crust (shortbread cookies and unsalted butter).

Personally, I love the ribbons of chocolate, but my husband did not. I have made this recipe several times.

Reviewed on Nov. 25, 2011 by blueheron93

I made this for Thanksgiving and everyone liked it. I made it with a chocolate crumb crust. I wouldn't say it was quick and easy, however. I may not have let my filling cool long enough, and I was not able to whip the filling to stiff peaks (or I might have overbeat it). But I let the pie set overnight in the refrigerator and the filling did set anyway. It sliced well.