Monday, June 13, 2011

Lemon Chiffon Pie in Gingersnap Crust

I've been baking a lot lately, but things have been crazy and I am just now finding the time to post. The girls' banquet or sob fest was last night and most of them are leaving in the next couple of days so my time is freeing up for a bit before I move. Crazy! Two weekends ago, when I went to A for Shabbat, I brought over this Lemon Chiffon Pie. Something mousse-like was requested and I immediately went for lemon. I figured a chiffon pie would be perfect and indeed, made with a homemade gingersnap crust, it was. In my humble opinion, gingersnap and lemon are perfectly complementary and everyone else agreed. Light and refreshing, it's the perfect summertime dessert. However, there are a couple of technical things I'd do differently. The recipe for the chiffon pie comes from the book Pie by Ken Haedrich. He calls for one envelope of gelatin and not knowing what the Israeli equivalent was, I used 2 teaspoons. I think it was too much as the end product was a but too... jiggly for my liking. I loved the texture of it when it was still mousse-like, not all the way set. I think the next time I make this, and there will be a next time (even if I only make the filling as a dessert) I'd cut the gelatin back to the vicinity of a teaspoon, a teaspoon and a quarter. Otherwise, I have no complaints. All my eaters were happy. My roommate ate the leftovers of this pie all the way to the last crumb.
Lemon Chiffon Pie
from Pie by Ken Haedrich

1 store bought or homemade Graham cracker crumb crust or made with gingersnaps

1/4 cool water
1 envelope unflavored gelatin
1/2 cup water
1/2 cup fresh lemon juice
1 cup sugar
4 large eggs, separated
1 tsp lemon zest
pinch salt
1/4 tsp cream of tartar
1/2 tsp vanilla

Have your crust baked or bought and ready to go. Set aside.
Pour the water into a small bowl and sprinkle the gelatin over it. Set aside.
In a medium sized saucepan, whisk together the water, lemon juice, 1/2 cup sugar, egg yolks, lemon zest and salt. Place over medium heat and cook until the mixture thickens enough to coat the back of a spoon. Do not let it boil or it will curdle.
Remove from the heat,
and stir in the softened gelatin. Let cool for ten minutes, then refrigerate just until lumpy, indicating that the gelatin is starting to thicken it, about an hour.
Beat the egg whites with the cream of tartar until soft peaks. Gradually add the remaining half cup of sugar until thick and glossy.Beat in the vanilla.
Fold the egg whites into the cooled lemon mixture. Pour into the prepared pie shell. Chill at least three hours or overnight. 

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