Lemon Chiffon Pie with Phyllo Crust or Corn Flake Crust

Lemon Chiffon Pie with Phyllo Crust or Corn Flake Crust

Ingredients

    Lemon Chiffon Pie:
  • 4 eggs, separated (may want to use powdered egg whites)
  • 1 cup sugar, divided
  • ½ cup fresh lemon juice (6-8 lemons)
  • ½ tsp. salt
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 1 tsp. lemon zest
  • Whipping cream to garnish
    TWO CRUST OPTIONS:
    Phyllo Crusts:
  • 4 (or more) phyllo dough sheets
  • 3 Tbsp. of sugar and cinnamon mixture
  • Butter, melted (for brushing)
    Corn Flake Crust:
  • 3 cups cornflakes
  • ¼ cup sugar
  • 1/3 cup butter, melted

Instructions

  1. LEMON CHIFFON PIE: In a heat-proof bowl, combine ½ cup sugar, lemon juice, and salt. In small bowl, beat the egg yolks and add to the lemon mixture; combine thoroughly. Place the egg-sugar-lemon juice over a saucepan of boiling water. Cook until it thickens to a custard-like consistency; stirring constantly.
  2. Meanwhile, in a separate bowl, combine the gelatin and cold water; set aside. When the egg-sugar-lemon juice mixture has thickened, add the gelatin. Stir to combine. Add lemon zest. Allow to cool.
  3. Beat egg whites in a clean bowl, gradually adding ½ cup sugar. Beat until stiff.
  4. When the filling has cooled and is thick, but not firm, fold in egg whites to fully combine. Pour into a pie crust and cool until firm in the refrigerator.
  5. Top with whipping cream and serve. Makes 8 servings.
  6. PHYLLO CRUSTS: These can be used to make individual servings. Preheat the oven to 350 degrees. Select muffin tin and lightly spray with cooking spray. Prepare your sugar/cinnamon mixture to your taste. Place one sheet of phyllo dough on a clean work surface and brush with butter. Sprinkle with the cinnamon mixture. Repeat with 3 more layers (you’ll have 4 layers total). Cutting through all 4 layers, cut the phyllo dough into squares to fit into a muffin pan. Press the phyllo down into the cups, fanning the excess dough onto the top surface of the muffin pan. Bake for 7-9 minutes until golden brown. Cool completely in the pan before removing. Fill with a no-bake pie filling.
  7. CORN FLAKE CRUST: Crush the cornflakes in zipper baggie using a rolling pin. Mix all the ingredients and press into a 9 inch pie pan. Chill before filling. Fill with a no-bake pie filling.
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