Lemon Chiffon Pie
Guess what kind of recipe I have for you now?
No surprise, it's yet another sweet dessert.
Saturday I was in the mood for making some kind of pastry, so I picked up my wonderful Australian baking book.
...and decided to make a pie.
I chose to make this pie because it seemed to be simple to make and because I've never made a chiffon pie.
I liked the light and fluffy texture of the filling and the crunchy pastry, not too crunchy, just right.
It seemed a little dull to me, only having lemon, so since I have SO MUCH MINT in my garden, I added a handful to the filling and half a teaspoon of vanilla extract.
The taste transformed with the mint and vanilla, I really liked it, without overpowering the tangy lemon taste.
2 tsp gelatin
2 tbsp hot water
3 large eggs, separated
1/2 cup caster (powdered) sugar
grated zest and juice of 1 juicy lemon
2 tbsp whipped cream
pinch of salt
For Pâte Sucrée Pastry:
140 g (5 oz) unsalted butter, chilled
2 1/4 cups flour
60 g (1/2 cup) icing sugar (confectioners')
2 egg yolks
1 tsp iced water, if necessary
For Pâte Sucrée Pastry:
Sift flour onto a clean surface.
Using the cushion of your hand, sweep a large ring.
Sift icing sugar into centre of ring and make a well.
Place butter and egg yolks in the well, then, using a pastry knife or your fingers, combine butter and egg yolks.
Gather in flour and icing sugar to combine dough. Knead very lightly until a smooth ball.
Chill for 30 minutes.
Preheat the oven to 190ºC (375ºF).
Roll out the pastry on a lightly-floured surface and use to line a 23 cm (9 in) pie plate and with a fork, pierce the pastry evenly.
Bake 'blind' for 10 minutes.
Remove the beans and paper and bake for a further 10-15 minutes or until the pastry is evenly golden and crisp. Allow to cool.
Dissolve the gelatin in the hot water.
place the egg yolks, 1/4 cup of the sugar, salt, lemon zest and lemon juice in a small bowl.
Set the bowl over a pan of simmering water and whisk until thick and pale.
Remove the bowl from the heat and add the dissolved gelatin. Continue whisking until the mixture is light and fluffy and on the of setting.
Beat the egg whites with a hand held mixer and beat with the remaining sugar (1/4 cup) until strong peaks form (about 6 minutes).
Fold into the lemon mixture with the whipped cream, once it holds its shape, pile the filling into the prepared pastry case.
Chill for 1 hour before serving.
- Desserts, Pies/Tarts