Lemon chiffon pie recipe

History

The shortbread dough dates from the 19ᵉ century and has its origins in Normandy. In Canada, it is used a lot to prepare succulent pies. We cook it for pecan pies or for this delicious Lemon Chiffon Pie. Concerning the chiffon pie, it was born in 1926 in Los Angeles thanks to Monroe Boston Strause who is commonly known as the king of the pie or “Pie King”. This pie calls for adding cornstarch to beaten egg whites. This recipe became so popular that it is now on the menu of many restaurants around the world.

Ingredients

• A shortcrust pastry
• 200 g raspberries and a few for decoration
• 100g caster sugar
• 4 eggs
• 3 drops of lemon juice for the egg whites and 10 cl of lemon juice
• A sheet of gelatin
• 25 cl of whipping cream
• 40 g of powdered sugar

Preparation

Prepare the shortcrust pastry and butter your tart pan. Fill the latter with your pie crust and cover the bottom with baking paper. Add ceramic balls and dried vegetables. Thanks to this trick, the dough cooks blind.

Preheat your oven to a temperature of 180°C. Cook the tart base blind for a quarter of an hour. Leave to cool and remove the dried vegetables and the paper. Prepare the filling and soak the gelatin in cold water.

Break the eggs into salad bowls and separate the yolks from the whites. Whisk the egg yolks and sugar until white. Slowly add the lemon juice. Place your salad bowl in the simmering bain-marie and mix until the mixture coats the spoon. Remove the preparation from the heat. Then add your gelatin and wait for it to melt. Place the cream in the fridge.

Beat the egg whites until stiff and add a few small drops of lemon. Add everything to your lemon cream while stirring the mass. Add your raspberries and mix well. You can now spread the filling on the tart base. Keep everything cool for an hour. Whip the cream until it becomes a very dense whipped cream. Fill a piping bag and cover the pastry with this succulent whipped cream. Decorate with raspberries and refrigerate again. Furthermore, if you want to add other fruits such as blueberries or cranberries to this Canadian recipe, know that you can find dried fruits and other quality Canadian ingredients at Maple Treasures.

What is the base ingredient in lemon chiffon pie?

Lemon juice is the ingredient that gives this lemon flavor to this Canadian recipe. However, the shortbread tart and the raspberries also make it unique.

What to eat with lemon chiffon pie?

You will happily pour yourself a cup of hibiscus tea to accompany this lemon chiffon pie and to counterbalance with the sweet notes.

Can you prepare lemon chiffon pie the day before?

You can prepare this recipe the day before and store it.

How to store lemon chiffon pie?

To store your lemon chiffon pie, keep it in the refrigerator by covering it with aluminum foil and cling film. However, it is best to consume it within a few hours.