Lemon Chiffon Pie with Glazed Cranberries
Chiffon pies were first introduced in the 1920s and became popular due to their light and airy texture.
This is vegetarian and gluten free recipe. Dish can be prepared in 220 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon Chiffon Pie with Glazed Cranberries
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, combine the graham cracker crust with melted butter. Press the mixture into a 9-inch pie dish.
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In a large bowl, whisk together the lemon juice, lemon zest, sweetened condensed milk, and egg yolks until well combined.
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In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes. Then, microwave for 15 seconds or until the gelatin is dissolved. Add the gelatin mixture to the lemon mixture and whisk until smooth.
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In a separate bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Gently fold the beaten egg whites into the lemon mixture until well combined. Pour the mixture into the prepared crust.
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Bake for 10 minutes or until the pie is set. Remove from the oven and let it cool for 10 minutes.
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In a saucepan, combine cranberries, water, and powdered sugar. Cook over medium heat until the cranberries burst and the mixture thickens slightly. Remove from heat and let it cool.
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Spread the glazed cranberries over the top of the pie. Refrigerate for at least 3 hours or until set.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
