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Lemon Curd Chiffon Pie

 Lemon Curd Chiffon Pie
This pie is a showstopper. It's very refreshing and tart. I get frequent requests from my gang to make it. Normally I am a chocolate lover, but this pie makes me forget about chocolate.—Callie Palen-Lowrie, Louisville, Colorado
8 ServingsPrep: 30 min. Bake: 10 min. + chilling


  • 9 whole graham crackers, broken into large pieces
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 tablespoons butter, melted
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons sugar
  • 3 teaspoons vanilla extract
  • 1 jar (11 ounces) lemon curd
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon grated lemon peel
  • 1-1/2 teaspoons unflavored gelatin
  • 1/3 cup lemon juice
  • 1 tablespoon limoncello
  • 1/2 pint fresh raspberries
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh strawberries
  • 1/4 cup sugar
  • 1 tablespoon seedless raspberry jam
  • 1 tablespoon lemon juice
  • 1 tablespoon raspberry liqueur

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Lemon Curd Chiffon Pie (continued)


  • Place the graham crackers, pecans, sugar, vanilla and salt in a food
  • processor; cover and pulse until mixture resembles fine crumbs. Add
  • the butter; process until blended.
  • Press crumb mixture onto the bottom and up the sides of a greased
  • 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or
  • until light golden brown. Cool completely on a wire rack.
  • In a small bowl, combine the cream, sugar and vanilla. Beat until
  • stiff peaks form; set aside. In a large bowl, beat the lemon curd,
  • cream cheese and lemon peel until blended; set aside.
  • Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave
  • on high for 20 seconds. Stir and let stand for 1 minute or until
  • gelatin is completely dissolved. Stir in limoncello. Gradually beat
  • into lemon curd mixture until well blended. Fold in whipped cream;
  • pour into the crust. Refrigerate for 3 hours or until set.
  • In a small saucepan over medium heat, combine the berries, sugar and
  • jam. Cook and stir for 3-5 minutes or until fruit is softened. In a
  • blender, cover and process berry mixture for 1-2 minutes or until
  • blended. Strain, reserving juice. Discard seeds.
  • Return juice to the saucepan; cook for 15-18 minutes or until reduced
  • to desired consistency, stirring occasionally. Stir in lemon juice
  • and raspberry liqueur. Chill for 1 hour. Garnish servings with
  • sauce. Yield: 8 servings.
Nutritional Facts: 1 piece with 4-1/2 teaspoons sauce equals 684 calories, 43 g fat (23 g saturated fat), 140 mg cholesterol, 327 mg sodium, 69 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.