Lemon Chiffon Pie Iii
Bright, airy, and irresistibly zesty, Lemon Chiffon Pie III is a dessert worth savoring. This classic recipe combines a buttery graham cracker crust with a silky lemon chiffon filling made from fresh lemon juice, vibrant zest, and a hint of vanilla for depth. The filling achieves its luscious, cloud-like texture by folding in perfectly whipped cream, creating a balance of creaminess and tanginess that melts in your mouth. With its refreshing, citrus-forward flavor and make-ahead convenience, this pie is an ideal choice for warm-weather gatherings or an elegant finish to any meal. Serve it chilled and garnished with a dollop of whipped cream or a wedge of lemon for a stunning presentation sure to wow your guests. Perfect for lemon lovers, this crowd-pleaser is as easy to prepare as it is to devour!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 1 packet Unflavored gelatin
- 0.25 cups Cold water
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1.5 cups Milk
- 3 large Egg yolks, beaten
- 0.5 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Pure vanilla extract
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Add melted butter, stirring until the mixture resembles wet sand.
Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. Bake the crust for 8-10 minutes, then set aside to cool.
In a small bowl, sprinkle the gelatin over 1/4 cup cold water and let it bloom for 5 minutes.
In a medium saucepan, whisk together 3/4 cup granulated sugar and cornstarch. Gradually add milk, stirring until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
Remove from heat and slowly temper the beaten egg yolks by adding a small amount of the hot milk mixture, whisking constantly, to avoid curdling.
Pour the tempered egg yolk mixture back into the saucepan, return to medium heat, and cook for an additional 2-3 minutes while stirring.
Add the bloomed gelatin, lemon juice, lemon zest, and vanilla extract to the saucepan, stirring until the gelatin is dissolved and fully incorporated. Let the filling cool to room temperature.
In a large mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the cooled lemon mixture until fully combined and smooth.
Pour the lemon chiffon filling into the prepared crust, spreading it evenly.
Chill the pie in the refrigerator for at least 4 hours, or until the filling is set.
Garnish with additional whipped cream or lemon slices before serving, if desired.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 399.4 g | 145% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 280.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 613 mg | 47% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
