Rio Lemon Chiffon Pie
Transport your taste buds to sunny, citrus-kissed shores with this luscious Rio Lemon Chiffon Pie, a show-stopping dessert that’s as light as a cloud and bursting with zesty lemon flavor. Featuring a buttery graham cracker crust that’s baked to golden perfection, this pie is filled with a silky, airy chiffon made from freshly squeezed lemon juice, vibrant lemon zest, and a touch of rich, velvety cream. The secret to its irresistible fluffiness lies in gently folding in whipped cream and perfectly whipped egg whites, creating a melt-in-your-mouth texture. Topped with a dollop of whipped cream and a garnish of fresh lemon zest or slices, this no-bake centerpiece is a refreshing treat that's ideal for warm-weather gatherings, spring celebrations, or whenever you're craving a burst of citrus. Ready in just 40 minutes of hands-on prep, it’s a stunning dessert that combines elegance with ease.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 envelope Unflavored gelatin
- 0.25 cups Cold water
- 3 pieces Large egg yolks
- 0.5 cups Granulated sugar
- 0.5 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 cup Heavy cream
- 3 pieces Large egg whites
- 2 tablespoons Powdered sugar
- optional Whipped cream (for garnish)
- optional Lemon slices or zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Set aside to cool completely.
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water and let it sit for 5 minutes to bloom.
In a medium saucepan, whisk together the egg yolks, 1/2 cup granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes.
Remove the saucepan from the heat and immediately stir in the bloomed gelatin until dissolved. Let this lemon custard mixture cool to room temperature, stirring occasionally.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled lemon custard mixture until fully incorporated.
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Carefully fold the beaten egg whites into the lemon mixture.
Pour the lemon chiffon filling into the cooled graham cracker crust, spreading it evenly. Refrigerate for at least 4 hours, or until the filling is set.
Once chilled, garnish with whipped cream and lemon slices or zest, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 214.1 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 669 mg | 14% | |
*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.
