Best Lemon Curd Chiffon Pie Recipes
LEMON CURD CHIFFON PIE
This pie is a showstopper. It's very refreshing and tart. I get frequent requests to make it. Normally I am a chocolate lover, but this pie makes me forget about chocolate. -Callie Palen-Lowrie, Louisville, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. , Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack., In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon zest until blended; set aside. , Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set., In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. , Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.
Nutrition Facts :
LEMON CURD CHIFFON PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 24
Steps:
- Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack.
- In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon peel until blended; set aside. Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set.
- In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.
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