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Lemon Curd Chiffon Pie Recipe

Lemon Curd Chiffon Pie Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 10 min. + chilling YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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 Pairings

Sweet White Wine

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