Orange and Lemon Pie - Chiffon Perfection Recipe
User Reviews
5
Orange and Lemon Pie - Chiffon Perfection Recipe
Description
Orange and Lemon Pie - Chiffon Perfection Recipe highlights a chilled, gelatin-set filling infused with fresh lemon and orange juice and zest. The filling is prepared by combining citrus juices with gelatin, sugar, and egg yolks, then gently cooked and cooled until thickened but not set. Whipped egg whites are folded in to lighten the texture, creating a chiffon-like consistency.
The crust is blind baked to provide a firm, flaky base that contrasts with the airy filling. The pie is refrigerated to allow the filling to set completely, yielding a light and tangy dessert with a delicate balance of citrus flavors.
This pie is ideal served chilled and sliced, showcasing the smooth, smooth texture and clean citrus taste. It can be prepared ahead and stored in the refrigerator for a few days or frozen for longer preservation. Conventional tips for handling the crust and storage ensure the best texture and flavor retention.
Ingredients
- 1 pie crust store bought unbaked or use your own favorite recipe
- ¾ cup sugar
- 1 Tbsp gelatin unflavored
- 1 pinch salt
- 4 egg large, separated
- ¼ cup water
- ½ cup lemon fresh squeezed juice
- ½ tsp lemon fresh, zest
- ½ cup orange fresh squeezed juice
- ½ tsp orange zest fresh
Instructions
- Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
- Preheat your oven to 350'F.
- Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
- Remove from the oven and allow to cool for about 30 minutes.
- In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
- In a sauce pan combine the gelatin, ½ cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
- Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
- Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining ¼ cup of sugar. Continue to beat until the whites form soft peaks.
- Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
- Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
- Serve with a dollop of whipped cream if desired.
Notes
- Freezing the unbaked pie crust is possible for up to two months if wrapped airtight before baking.
- The pie can be made in advance and refrigerated for two to three days before serving, best served after setting about four hours.
- The completed pie can be frozen tightly wrapped for up to two months; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 125mg | 5% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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