Lemon Curd Chiffon Pie
TOTAL TIME: Prep: 30 min. Bake: 10 min. + chilling
YIELD: 8 servings.
This pie is a showstopper. It's very refreshing and tart. I get frequent requests to make it. Normally I am a chocolate lover, but this pie makes me forget about chocolate. —Callie Palen-Lowrie, Louisville, Colorado
Ingredients
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9 whole graham crackers, broken into large pieces
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1/2 cup chopped pecans
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3 tablespoons sugar
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1/4 teaspoon vanilla extract
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1/8 teaspoon salt
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5 tablespoons butter, melted
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FILLING:
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1-1/2 cups heavy whipping cream
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3 tablespoons sugar
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3 teaspoons vanilla extract
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1 jar (11 ounces) lemon curd
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1 package (8 ounces) cream cheese, softened
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1 tablespoon grated lemon zest
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1-1/2 teaspoons unflavored gelatin
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1/3 cup lemon juice
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1 tablespoon limoncello
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BERRY SAUCE:
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1/2 pint fresh raspberries
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1/2 pint fresh blueberries
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1/2 pint fresh strawberries
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1/4 cup sugar
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1 tablespoon seedless raspberry jam
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1 tablespoon lemon juice
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1 tablespoon raspberry liqueur
Directions
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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.
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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.
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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 zest until blended; set aside.
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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.
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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.
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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.
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