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Kissing In The Kitchen with Shawnie Kelley

Recipes / Desserts, France

Lemon Chiffon Pie with Gingersnap Crust

This Lemon Chiffon Pie’s light, fluffy filling echoes the silky, billowing fabric it is named for. A mousse-like lemon filling fills a crunchy, gingery crust. This superb combination draws on the zingy ginger and vibrant citron flavors of southern France. (Recipe by Shawnie Kelley)

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Directions

  1. For Crust

  2. Position rack in center of oven and preheat to 350°F.

  3. Butter the

  4. Mix gingersnap cookie crumbs, sugar, and gingers in medium bowl.

  5. Add melted 2 tablespoons of butter at a time and stir until mixture is evenly moistened.

  6. Sometimes only 4 of the 5 tablespoons are needed.

  7. Transfer crumb mixture to 9-inch pie dish.

  8. Press crumbs firmly and evenly onto bottom and up sides to top of dish.

  9. Bake until crust is firm and slightly darker in color, about 8 minutes.

  10. Cool crust completely. At least 20 minutes, up to overnight.

  11. For Filling

  12. Create ice bath: Pour cold water to fill a medium bowl halfway; add 2 cups ice cubes and let sit and chill.

  13. Pour 1/4 cup water into small bowl. Sprinkle unflavored gelatin over top of the water.

  14. Let stand until gelatin softens, 10-15 minutes.

  15. In a medium saucepan vigorously whisk 3/4 cup sugar and egg yolks until smooth.

  16. Place sauce pan over medium heat, add lemon juice, lemon peel, and salt, continue whisking.

  17. Whisk constantly over medium heat until mixture thickens slightly- about 6-8 minutes (do not boil).

  18. Mixture will coat spoon but, it will not be thick like pudding.

  19. While the curd is still warm stir in gelatin.

  20. Whisk until gelatin dissolves and mixture is smooth, about 1 minute.

  21. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally and scraping the bottom, about 10-15 minutes. Transfer lemon curd to large, chilled bowl.

  22. Using an electric mixer, beat heavy cream with powdered sugar until peaks form. Fold 1/4 of whipped cream into lemon filling until fully incorporated. Fold in remaining whipped cream in 2 or 3 additions. Transfer filling to cool gingersnap crust, mounding slightly in center. Refrigerate pie until filling is set, at least 1-2 hours.

  23. Best when made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.

From Shawnie's class “Rouleaux de Fromage au Sésame & Saffron-Cardamom Syrup”

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