Lemon Chiffon Pie #LemonPie
Ingredients
Lemon Filling: 1/4 cup water
2 1/4 tsp unflavored powdered gelatin
3/4 cup Sugar
1/8tsp Salt
1/3 cup Fresh Lemon Juice, Strained
1 tbsp Orange Zest
3 Egg yolks, lightly beaten
1 1/4cup Heavy cream
4 tbsp Confectioners' Sugar
Grated Lemon zest for Garnish

In a sauce pan pour the water and mix in the gelatin, let it swell for 8-10 mins.
Then stir in the sugar , lemon juice, salt, orange zest and the yolks.
On a low to medium heat cook the mixture, continuously stirring until gelatin melts and the mixture thickens about 5-7 mins. Do not let the mixture boil. Transfer the sauce pan in ice cold water to cool down.
In a bowl beat the heavy cream with the confectioners's sugar until soft peaks form.
In the whipped cream, fold in the lemon gelatin mixture (which is cool to touch) with a rubber spatula.
Pour the cream mixture in a cooled baked crust.

Refrigerate the Lemon chiffon pie for al least 4 hrs or better over night.
Sprinkle the Grated lemon Zest on the chilled pie.


Pie Crust: 1 1/4 cup Plain Flour
1 tbsp Sugar
1/4 tsp Salt
8 tbsp Unsalted Butter
3Tbsp Ice cold Water
Using a food processor pulse together cold butter, flour, salt and sugar. Pulse until it resembles bread crumbs. Add water.
On a lightly floured surface pat it into a ball and then flatten it out into a disc.
Roll it out to 1/8 of an inch thickness and transfer it into a pie dish.
Put it in the freezer for half an hr before baking.
Line the pie with foil and dry beans.
Pre heat the oven at 375 F.
Bake for 20 mins, then remove the foil and bake for another 20 mins or until golden.
Let the pie crust cool and prepare the filling.

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