![\"Lemon](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Lemon-Chiffon-Pie_FT23_44531_ST_1024_1.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nThis pie gets its name from its light and airy texture, which is reminiscent of chiffon, a lightweight and gauzy fabric. In this recipe, the light and airy texture comes from freshly whipped cream. Chiffon pie is also commonly made by folding in a meringue<\/a>, which is made from whipped egg whites.<\/p>\n On a lightly floured surface, roll the dough into a 1\/8-inch-thick circle. Transfer to a 9-inch pie plate. Trim to 1\/2 inch beyond the rim of the plate, and flute the edge. Refrigerate 30 minutes. Preheat the oven to 425\u00b0F.<\/p>\n Editor’s Tip:<\/em> Follow this visual guide to make a decorative pie edge<\/a>.<\/p>\n Line the crust with a double thickness of aluminum foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove foil and weights. Bake until the bottom is golden brown, three to six minutes longer. Cool on a wire rack.<\/p>\n Editor’s Tip:<\/em> This guide explains why it’s important to blind bake a pie crust<\/a>.<\/p>\n In a small saucepan, sprinkle gelatin over 1\/4 cup water. Let stand two minutes to soften. Add 1\/2 cup sugar and salt. Cook and stir over low heat until the sugar is dissolved. In a medium bowl, beat the egg yolks on high speed for about five minutes or until pale yellow. Gradually drizzle the hot gelatin mixture into the yolks, beating constantly. Return the yolk mixture to the saucepan. Stir in the lemon juice. Cook over low heat until the mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature.<\/p>\n Editor’s Tip:<\/em> Fresh lemon juice is best in this recipe. This hack is a surprisingly easy way to juice lemons<\/a>.<\/p>\n In a large bowl, combine the cream, food coloring (if desired) and remaining sugar. Beat on high speed until soft peaks form.<\/p>\n Editor’s Tip:<\/em> Use cream directly from the refrigerator, and chill the mixing bowl and whisk attachment in the freezer before using. This will help the cream whip up quicker.<\/p>\n Add the cooled lemon curd to the whipped cream. Continue beating on high speed until stiff peaks form.<\/p>\n Spoon the filling into the crust. Refrigerate at least two hours before serving.<\/p>\n Lemon chiffon pie should be stored, covered, in the refrigerator and eaten within three to five days. The pie can also be frozen. Wrap it tightly in plastic wrap or foil, then place the wrapped pie in a freezer-safe resealable bag, and seal. Store in the freezer for up to two months. Thaw in the refrigerator before serving.<\/p>\n Make sure the lemon curd is fully cooled before adding it to the whipped cream mixture. Additionally, the pie should be thoroughly chilled to ensure it has completely set before serving.<\/p>\n You can make the lemon curd up to one day in advance. Store in the refrigerator until ready to use.<\/p>\n A crumb crust made from graham crackers<\/a>, shortbread or vanilla wafer cookies is an excellent option for this pie. Just like using the classic pastry dough shell, the crumb crust should be baked before adding the filling.<\/p>\n A store-bought crust is perfectly fine to use in this recipe. These are our Test Kitchen’s favorite pie crust brands<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":" This light and luscious lemon chiffon pie recipe is certain to impress with both looks and taste.<\/p>\n","protected":false},"author":7061,"featured_media":1928799,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304517,303971,304158,304523,304528,304173,306980,306989,306366,304288,305487,304430,307040,307033,304515,307104,303966,307293,304408,304368,303887,306848,304542,307199,304268,304549,303991,306336,324623,307005,304150,303883,304565],"categories-v2":[308881,308500,310461,309438,308888,308893,309455,310014,310031,308988,308481,312255,259620,310796,308830,310081,310079,308880,310155,308495,310329,308813,308745,308478,309603,339239,310245,259483,308515,312199,309177,310051,309434,308476,308920],"coauthors":[145797],"recommended_recipes":[{"post_title":"Lemon Chess Pie","post_link":"\/recipes\/lemon-chess-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Chess-Pie_EXPS_TOHVP23_41166_MF_11_29_LemonChessPie_1_RMS.jpg"},{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Pie_EXPS_FT22_2518_F_0302_1.jpg"},{"post_title":"Lemon Chiffon Cake","post_link":"\/recipes\/lemon-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_40152_KristinaVanni_8.jpg"},{"post_title":"Layered Lemon Pie","post_link":"\/recipes\/layered-lemon-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Layered-Lemon-Pie_EXPS_WRSM17_30948_D04_13_5b.jpg"},{"post_title":"Easy Lemon Pie","post_link":"\/recipes\/easy-lemon-pie\/","post_image":"\/wp-content\/uploads\/2024\/09\/Easy-Lemon-Pie_EXPS_TOHD24_191815_ChristineMa_13.jpg"},{"post_title":"Lemon Fluff Dessert","post_link":"\/recipes\/lemon-fluff-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37623_SD1440073D48B-6.jpg"},{"post_title":"Raspberry Pie","post_link":"\/recipes\/favorite-fresh-raspberry-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Favorite-Fresh-Raspberry-Pie_EXPS_TOHJJ24_29824_DR_11_15_7b.jpg"},{"post_title":"Lemon Chiffon Blueberry Dessert","post_link":"\/recipes\/lemon-chiffon-blueberry-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Chiffon-Blueberry-Dessert_EXPS_BDSMZ17_29768_C03_03_2b.jpg"},{"post_title":"Pumpkin Chiffon Pie","post_link":"\/recipes\/pumpkin-chiffon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Chiffon-Pie_EXPS_FT24_1996_JR_0109_1.jpg"},{"post_title":"Lemon Pie","post_link":"\/recipes\/lemon-pie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Best-Lemon-Pie_EXPS_FT23_198915_JR_1208_5.jpg"},{"post_title":"Orange Chiffon Pie","post_link":"\/recipes\/orange-chiffon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3853_cxn91p49atran.jpg"},{"post_title":"Lemon Cheesecake Pies","post_link":"\/recipes\/lemon-cheesecake-pies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps45041_C1442970D51B.jpg"},{"post_title":"Easy Chiffon Pie","post_link":"\/recipes\/easy-chiffon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17996_LT10286D16C.jpg"},{"post_title":"Tangy Lemon Cheesecake","post_link":"\/recipes\/tangy-lemon-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9567_TH10019C27A.jpg"},{"post_title":"Pineapple Chiffon Pie","post_link":"\/recipes\/pineapple-chiffon-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lemon Chiffon Dessert","post_link":"\/recipes\/lemon-chiffon-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17209_LT10225C46B.jpg"},{"post_title":"Coconut Chiffon 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Pie","post_link":"\/recipes\/lemon-blueberry-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Tangy-Lemon-Chiffon-Pie_EXPS_FT23_44531_ST_1024_4.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/tangy-lemon-chiffon-pie\/","name":"Lemon Chiffon Pie","datePublished":"2018-01-01","dateModified":"2024-02-20","prepTime":"PT35M","cookTime":"PT30M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Tangy-Lemon-Chiffon-Pie_EXPS_FT23_44531_ST_1024_4.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This light and luscious lemon chiffon pie recipe is certain to impress with both looks and taste.","recipeIngredient":["Dough for single-crust pie","1 envelope unflavored gelatin","1\/4 cup water","1 cup sugar, divided","1\/4 teaspoon salt","5 large egg yolks","1\/2 cup lemon juice","2 cups heavy whipping cream","3 to 4 drops yellow food coloring, optional","CHOCOLATE DRIZZLE (optional):","1\/3 cup semisweet chocolate chips","2 teaspoons shortening"],"recipeInstructions":[{"@type":"HowToStep","name":"Roll out the crust","text":"On a lightly floured surface, roll the dough into a 1\/8-inch-thick circle. Transfer to a 9-inch pie plate. Trim to 1\/2 inch beyond the rim of the plate, and flute the edge. Refrigerate 30 minutes. Preheat the oven to 425\u00b0F. Editor's Tip: Follow this visual guide to make a decorative pie edge."},{"@type":"HowToStep","name":"Bake the crust","text":"Line the crust with a double thickness of aluminum foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove foil and weights. Bake until the bottom is golden brown, three to six minutes longer. Cool on a wire rack. Editor's Tip: This guide explains why it's important to blind bake a pie crust."},{"@type":"HowToStep","name":"Prepare the lemon curd","text":"In a small saucepan, sprinkle gelatin over 1\/4 cup water. Let stand two minutes to soften. Add 1\/2 cup sugar and salt. Cook and stir over low heat until the sugar is dissolved. In a medium bowl, beat the egg yolks on high speed for about five minutes or until pale yellow. Gradually drizzle the hot gelatin mixture into the yolks, beating constantly. Return the yolk mixture to the saucepan. Stir in the lemon juice. Cook over low heat until the mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. Editor's Tip: Fresh lemon juice is best in this recipe. This hack is a surprisingly easy way to juice lemons."},{"@type":"HowToStep","name":"Make the whipped cream","text":"In a large bowl, combine the cream, food coloring (if desired) and remaining sugar. Beat on high speed until soft peaks form. Editor's Tip: Use cream directly from the refrigerator, and chill the mixing bowl and whisk attachment in the freezer before using. This will help the cream whip up quicker."},{"@type":"HowToStep","name":"Beat in the lemon curd","text":"Add the cooled lemon curd to the whipped cream. Continue beating on high speed until stiff peaks form."},{"@type":"HowToStep","name":"Add the filling to the crust","text":"Spoon the filling into the crust. Refrigerate at least two hours before serving."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 514 calories","fatContent":"36g fat (22g saturated fat)","cholesterolContent":"213mg cholesterol","sodiumContent":"252mg sodium","carbohydrateContent":"43g carbohydrate (28g sugars","fiberContent":"1g fiber)","proteinContent":"6g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Louis503"},"reviewBody":" A shame to waste five egg whites over this recipe. Somebody could tweak this recipe so some of the whites go into the filling and there is meringue on top.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlane"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTree"},"reviewBody":"This pie was delicious! My family really enjoyed it and I will make again. Recipe was easy to follow and turned out perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPalmtree"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"Pie had a real good flavor. I suspect I overbeated, as I lost the fluffinesss. Noted for next time!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"44531","romance_copy_dek":"This light and luscious lemon chiffon pie recipe is certain to impress with both looks and taste.","enhanced_recipe_title":"Tangy Lemon Chiffon Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dough for single-crust pie","IngredientText":"Dough for single-crust pie"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 envelope unflavored gelatin","IngredientText":"1 envelope unflavored gelatin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup water","IngredientText":"1\/4 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar, divided","IngredientText":"1 cup sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 large egg yolks","IngredientText":"5 large egg yolks"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup lemon juice","IngredientText":"1\/2 cup lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 4 drops yellow food coloring, optional","IngredientText":"3 to 4 drops yellow food coloring, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"CHOCOLATE DRIZZLE (optional):","IngredientText":"CHOCOLATE DRIZZLE (optional):"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup semisweet chocolate chips","IngredientText":"1\/3 cup semisweet chocolate chips"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons shortening","IngredientText":"2 teaspoons shortening"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Tangy-Lemon-Chiffon-Pie_EXPS_FT23_44531_ST_1024_4.jpg","RecipeId":44531,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Tangy Lemon Chiffon Pie Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Tangy-Lemon-Chiffon-Pie_EXPS_FT23_44531_ST_1024_4.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 35 min. + cooling Cook: 30 min. + chilling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Tangy Lemon Chiffon Pie","SubmittedTitle":"Tangy Lemon Chiffon Pie","RecipeTypeId":1,"AverageRating":4.6,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT22_44531_F_0303_1.jpg","PreparationTimeInMinutes":35,"CookTimeInMinutes":30,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Tangy Lemon Chiffon Pie","OriginalSourceProject":"Tangy Lemon Chiffon Pie","ContestPlacement":"","Trailer":" Pie had a real good flavor. I suspect I overbeated, as I lost the fluffinesss. Noted for next time!<\/p>","CommentId":1,"DateRated":"03\/07\/2015 17:56","GUID":"b72b9b99845f46a2aecb9496139b8373","MemberId":1196484,"Rating":4,"ScreenName":"justmbeth","SubmittedDate":"03\/07\/2015 17:56"},{"Comment":" This pie was delicious! My family really enjoyed it and I will make again. Recipe was easy to follow and turned out perfect.<\/p>","CommentId":2,"DateRated":"","GUID":"1d7ecdd54af34547aac0484f3f056395","MemberId":7773057,"Rating":5,"ScreenName":"CPTanner","SubmittedDate":"04\/21\/2014 20:59"},{"Comment":" 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).<\/p> Personally, I love the ribbons of chocolate, but my husband did not. I have made this recipe several times.<\/p>","CommentId":3,"DateRated":"07\/25\/2012 23:02","GUID":"d1c0e72ec5a949b7a0f987c5801d7079","MemberId":6790564,"Rating":5,"ScreenName":"skaliher","SubmittedDate":"07\/25\/2012 23:02"},{"Comment":" 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.<\/p>","CommentId":4,"DateRated":"11\/25\/2011 19:00","GUID":"ABC921211E3F44FAA703D9FB87012DC6","MemberId":207827,"Rating":5,"ScreenName":"blueheron93","SubmittedDate":"11\/25\/2011 19:00"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43642,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312199,"name":"Pies","slug":"pies","term_group":0,"term_taxonomy_id":312134,"taxonomy":"categories-v2","description":"Looking for pie recipes? Find great tasting desserts from pie recipes including apple, pumpkin, and pecan pies, cherry pies, and more pie recipes and ideas.","parent":310796,"count":1513,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/"},{"term_id":312255,"name":"Custard Pies","slug":"custard-pies","term_group":0,"term_taxonomy_id":312190,"taxonomy":"categories-v2","description":"Looking for recipes for custard pie? Taste Recipes has the best custard pie recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.","parent":312199,"count":74,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/custard-pies\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Tangy Lemon Chiffon Pie"}},"analytics":[],"yoast_head":"\nIngredients for Lemon Chiffon Pie<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Roll out the crust<\/h3>\n
Step 2: Bake the crust<\/h3>\n
Step 3: Prepare the lemon curd<\/h3>\n
Step 4: Make the whipped cream<\/h3>\n
Step 5: Beat in the lemon curd<\/h3>\n
Step 6: Add the filling to the crust<\/h3>\n
Lemon Chiffon Pie Variations<\/h2>\n
\n
How to Store Lemon Chiffon Pie<\/h2>\n
Lemon Chiffon Pie Tips<\/h2>\n
![\"Lemon](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Lemon-Chiffon-Pie_FT23_44531_ST_1024_3.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nHow do you prevent the filling from separating?<\/h3>\n
Can I make the lemon curd in advance?<\/h3>\n
Can I use a different type of crust?<\/h3>\n
Can I use store-bought crust?<\/h3>\n
Lemon Chiffon Pie Tips <\/h2>
How can you avoid scrambling the egg yolks when combining them with the gelatin mixture?<\/h3>Slowly adding a hot liquid to eggs is called tempering<\/a>. The constant whisking motion of this technique keeps you from scrambling your eggs, which is definitely not what you want for your pie! The key is to slowly pour the hot mixture into the lightly beaten egg yolks while whisking constantly. (To keep your bowl from sliding on the counter as you whisk, place a damp dish towel underneath the bowl.) \r\n
Can you make your own crust for this lemon chiffon pie? <\/h3>Certainly! To make a basic dough for a single-crust pie<\/a>, combine 1-1\/4 cups all-purpose flour and 1\/4 tsp. salt. Cut in 1\/2 cup cold butter until crumbly. Gradually add 3-4 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour. You can also make a super-easy graham crust<\/a> or any other of these fantastic crumb crust ideas<\/a>.\r\n
How do you store lemon chiffon pie? <\/h3>Keep your lemon chiffon pie in the refrigerator, covered or in a lidded airtight container, for up to 2-3 days.
\u2014Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"Whip up this dreamy lemon chiffon pie for a special occasion or just to share with some of your favorite folks.","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"This lemon chiffon pie is so easy to make, you can put it together in no time at all. And it's impressive enough to share with guests! \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"On a lightly floured surface, roll dough to a 1\/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1\/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425\u00b0. ","SequenceNo":1},{"Direction":" Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. ","SequenceNo":2},{"Direction":" 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.","SequenceNo":3},{"Direction":" 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.","SequenceNo":4},{"Direction":" Spoon filling into crust. Refrigerate at least 2 hours before serving. Or, if desired, layer filling with chocolate drizzle: Spoon half of filling into crust. In a microwave, melt chocolate and shortening; stir until smooth. Transfer to a pastry bag with a small round tip. Spoon half of lemon filling into crust. Drizzle half of the melted chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Refrigerate at least 2 hours before serving.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Desserts","ID":89560},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Easter Desserts","ID":104266},{"Name":"Easter Recipes","ID":104254}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Berry Recipes","ID":100949},{"Name":"Chocolate Chip Recipes","ID":100573},{"Name":"Chocolate Pie Recipes","ID":101241},{"Name":"Chocolate Recipes","ID":100553},{"Name":"Citrus Fruits","ID":102001},{"Name":"Milk","ID":102025},{"Name":"Raspberry Pies","ID":101209},{"Name":"Raspberry Recipes","ID":101161}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Pies","ID":306336},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Pie Pan","ID":303991},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Holidays","ID":304408},{"Name":"Ingredients","ID":306848},{"Name":"Fruits","ID":307104},{"Name":"Lemons","ID":307199},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 piece: 514 calories, 36g fat (22g saturated fat), 213mg cholesterol, 252mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 6g protein.","NoOfRatings":5,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Tangy-Lemon-Chiffon-Pie_EXPS_FT23_44531_ST_1024_4.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Tangy-Lemon-Chiffon-Pie_EXPS_FT23_44531_ST_1024_4.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":4,"RatingCount":4,"RecipeCommentDetails":[{"Comment":"