TANGY LEMON CHIFFON PIE RECIPE: HOW TO MAKE IT
This lemon chiffon pie is so easy to make, you can put it together in no time at all. And it's impressive enough to share with guests! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., In a microwave, melt chocolate and shortening; stir until smooth. Transfer to a pastry bag with a small round tip. Spoon half of lemon filling into pastry shell. Drizzle half of the melted chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving.
Nutrition Facts : Calories 556 calories, FatContent 39g fat (24g saturated fat), CholesterolContent 213mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 48g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
LEMON CHIFFON BLUEBERRY DESSERT RECIPE: HOW TO MAKE IT
This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, FatContent 19g fat (14g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 39g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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