Refreshing Citrus Chiffon Delight Pie
Indulge in the vibrant flavors of summer with this Refreshing Citrus Chiffon Delight Pie. This luscious and airy treat combines the zesty notes of fresh lemon and orange, perfectly complemented by the lightness of whipped egg whites. Ideal for hot days, this pie not only delights the palate but also cools you down with its refreshing taste. The smooth chiffon filling rests on a crisp, baked pastry shell, making it the perfect dessert for gatherings or a quiet evening at home. Keep in mind that the setting time can vary, so plan ahead to savor this delightful dessert chilled to perfection! Enjoy every bite of this delightful confluence of citrus and cream.
6
Servings
100
Calories
12
Ingredients
Ingredients
Unflavored gelatin
1 envelope (none)
Water
1/4 cup (none)
Granulated sugar
1/2 cup (divided)
Lemon rind
1/2 teaspoon (grated)
Salt
1 dash (none)
Orange rind
1/2 teaspoon (grated)
Egg yolks
4 (none)
Egg whites
4 (none)
Lemon juice
1/2 cup (none)
Granulated sugar
1/3 cup (for egg whites)
Orange juice
1/2 cup (none)
Baked pastry shell
1 (9-inch)
Instructions
1
In a medium saucepan, thoroughly mix the unflavored gelatin, 1/2 cup of sugar, and a dash of salt.
2
In a separate bowl, whisk together the egg yolks, lemon juice, orange juice, and 1/4 cup of water.
3
Gradually stir the egg yolk mixture into the gelatin mixture, ensuring it is well combined.
4
Cook the mixture over medium heat, stirring frequently, until it comes to a gentle boil. Remove from the heat immediately.
5
Stir in the grated lemon and orange rinds, then let the mixture cool slightly.
6
Place the gelatin mixture in the refrigerator and chill, stirring occasionally, until it thickens and mounds when dropped from a spoon.
7
In a clean mixing bowl, beat the egg whites until soft peaks form. Slowly add the 1/3 cup of sugar, continuing to beat until stiff peaks form.
8
Gently fold the chilled gelatin mixture into the beaten egg whites until fully incorporated.
9
Pour the fluffy filling into the cooled baked pastry shell, smoothing the top if necessary.
10
Refrigerate the pie until it is firm, which may take longer than one hour depending upon temperature.
11
Once set, trim the pie with dollops of whipped cream and garnish with thin orange slices cut into fourths.
Nutrition Information
4g
Fat
13g
Carbs
2g
Protein
6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Refreshing Citrus Chiffon Delight Pie?
It is a light and airy summer dessert that combines lemon and orange flavors with a fluffy egg white chiffon filling in a baked pastry shell.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count for a serving of this pie?
Each serving contains approximately 100 calories.
What type of gelatin is used in the recipe?
One envelope of unflavored gelatin is used as the setting agent.
What size pastry shell is required?
The recipe calls for one 9-inch baked pastry shell.
How much sugar is needed for the entire recipe?
You will need 1/2 cup of sugar for the gelatin mixture and an additional 1/3 cup for the egg whites.
Do I use both the juice and the rind of the citrus fruits?
Yes, the recipe uses both the juice and the grated rinds of lemons and oranges for maximum flavor.
How many eggs are used in this citrus pie?
The recipe requires 4 eggs, with the yolks and whites separated and used at different stages.
How much fat is in one serving?
There are 4 grams of fat per serving.
Is there any fiber in this dessert?
No, this recipe contains 0 grams of fiber.
What is the total carbohydrate count per serving?
Each serving contains 13 grams of carbohydrates.
How much protein does a slice provide?
Each slice provides 2 grams of protein.
What are the primary flavor tags for this recipe?
The tags include citrus pie, chiffon, summer dessert, lemon, and orange.
Do I need to cook the gelatin mixture?
Yes, the gelatin, sugar, salt, egg yolks, and juices are cooked over medium heat until they reach a gentle boil.
What is the 'mounding' stage in the instructions?
It refers to the point when the chilled gelatin mixture has thickened enough that a spoonful dropped back into the bowl holds its shape briefly.
How should the egg whites be prepared?
Beat them until soft peaks form, then gradually add sugar and continue beating until stiff peaks form.
How do I incorporate the gelatin into the egg whites?
The chilled gelatin mixture should be gently folded into the beaten egg whites to maintain the airy chiffon texture.
How long does the pie need to refrigerate to set?
It needs to be refrigerated until firm, which may take longer than one hour depending on the temperature.
What is recommended for garnishing the pie?
The pie is typically trimmed with dollops of whipped cream and garnished with thin orange slices cut into fourths.
Can I use fresh citrus juice?
Yes, the recipe specifically lists lemon juice and orange juice as key ingredients, and fresh juice is ideal for the best flavor.
Is there any salt in this pie?
Yes, a dash of salt is added to the gelatin and sugar mixture in the first step.
What is the texture of the filling?
The filling is a chiffon style, meaning it is light, fluffy, and smooth.
Does the recipe use water?
Yes, 1/4 cup of water is whisked with the egg yolks and juices.
Should the pastry shell be hot or cold when adding the filling?
The filling should be poured into a cooled baked pastry shell.
Can I make this pie in advance?
Yes, because it requires significant chilling time to set, it is an excellent make-ahead dessert.
How much lemon juice is required?
The recipe calls for 1/2 cup of lemon juice.
How much orange juice is required?
The recipe calls for 1/2 cup of orange juice.
What is the preparation for the citrus rinds?
The lemon and orange rinds should be grated, with 1/2 teaspoon of each used in the mixture.
How much sugar is mixed with the egg whites?
1/3 cup of granulated sugar is beaten into the egg whites.
Is this considered a light dessert?
Yes, with only 100 calories per serving and a fluffy chiffon texture, it is categorized as a light dessert.