Orange and Lemon Pie - Chiffon Perfection Recipe

light and fluffly orange lemon pie|ethnicspoon.com

Orange and Lemon Pie - Chiffon Perfection Recipe

Here is a tasty and light pie recipe your family will love. This whips up so light and fluffy and is the perfect ending to a family meal. This has a really light meringue with a nice citrus flavor.

5 from 13 votes

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Course: Dessert

Cuisine: American

Keyword: chiffon pie, citrus pie, light and fluffy pie filling, scratch pie recipe

Prep Time: 30

Cook Time: 20

Set time: 4

Total Time: 4 50

Servings: servings

Calories: 213kcal

Author: Analida Braeger

Ingredients

1 pie crust store bought unbaked or use your own favorite recipe
¾ cup sugar
1 Tbsp gelatin unflavored
1 pinch salt
4 eggs large, separated
¼ cup water
½ cup lemon fresh squeezed juice
½ tsp lemon zest fresh
½ cup orange fresh squeezed juice
½ tsp orange zest fresh

Instructions

Place pie crust into an 9" pie pan. Crimp the edges to create a decorative effect. Dock (poke) the dough all over with a fork. Freeze for about 20 minutes.
Preheat your oven to 350'F.
Blind bake the shell for about 15-20 minutes, or until the outer edges begin to turn color.
Remove from the oven and allow to cool for about 30 minutes.
In small bowl whisk together the yolks, lemon juice, orange juice and water until well combined.
In a sauce pan combine the gelatin, ½ cup of sugar, and a pinch of salt. Stir the citrus juice mixture into the gelatin mixture. Light the flame after combined. Cook over medium heat whisking constantly until mixture starts to boil or bubble at the edges.
Transfer to a bowl and stir in the lemon and orange zest. Chill in the refrigerator and stir every 5 minutes and do not let it set. This will take about 30-40 minutes or until it is the consistency of raw eggs.
Using a stand mixer beat the whites with a pinch of salt. Start adding the remaining ¼ cup of sugar. Continue to beat until the whites form soft peaks.
Fold the chilled citrus-egg yolk mixture into the beaten whites and combine thoroughly.
Pour into the cooled baked pie shell. Refrigerate for about 4-8 hours before serving.
Serve with a dollop of whipped cream if desired.

Notes

Frequently asked questions:

Can I freeze the pie crust and make the pie later? Yes, freeze the crust before you bake it and it will keep for up to 2 months wrapped in an airtight container.
Can I make this pie in advance? Yes, you can store this in the refrigerator for 2-3 days before serving. For best quality serve it as soon as it is set in about 4 hours.
Can you freeze this orange lemon chiffon pie? Yes, you can freeze the finished pie in an airtight container wrapped tightly in freezer wrap or foil for up to two months. Thaw in the refrigerator overnight before serving.

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