CHIFFON BREAD RECIPES

LEMON CHIFFON PIE RECIPE | ALLRECIPES

Lemon Chiffon Pie Recipe | Allrecipes image

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Provided by GINGER P

Yield 1 - 9 inch

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Steps:

Soften gelatin in water 5 minutes.
Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutrition Facts : Calories 190.3 calories, CarbohydrateContent 30.8 g, CholesterolContent 68.3 mg, FatContent 6.4 g, FiberContent 0.4 g, ProteinContent 3.5 g, SaturatedFatContent 1.6 g, SodiumContent 233 mg, SugarContent 24.6 g

LEMON CHIFFON CAKE RECIPE: HOW TO MAKE IT

Lemon Chiffon Cake Recipe: How to Make It image

This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 16 servings.

Number Of Ingredients 16

Ingredients

7 large eggs, separated, room temperature
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
Dash salt

Steps:

Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Nutrition Facts : Calories 345 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 288mg sodium, CarbohydrateContent 54g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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