Lemon Chiffon Pie

Posted by Penny Moline on Wednesday, January 20, 2016 Under: Pies
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces


Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce of gelatin in 8 ounces cold water ( my trick is to melt the bloomed gelatin once it has bloomed)
add to hot lemon mixture, stir until dissolved
stir in lemon juice
chill until thick, not set
Beat egg whites until they form a soft peak
gradually add 16 ounces of sugar until a thick glossy merinque is formed
Fold meringue into lemon mixture
fill pre-baked pie shells
chill until set

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Lemon Chiffon Pie

Posted by Penny Moline on Wednesday, January 20, 2016 Under: Pies
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces


Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce of gelatin in 8 ounces cold water ( my trick is to melt the bloomed gelatin once it has bloomed)
add to hot lemon mixture, stir until dissolved
stir in lemon juice
chill until thick, not set
Beat egg whites until they form a soft peak
gradually add 16 ounces of sugar until a thick glossy merinque is formed
Fold meringue into lemon mixture
fill pre-baked pie shells
chill until set

In : Pies 

Next post: Cream Pie
Previous post: Rice Pudding

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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