Lemon Chiffon Pie | Williams Sonoma

Name: Lemon Chiffon Pie | Williams Sonoma
Total time: 93 min
Ingredients: 1 rolled-out round <a href="http://www.williams-sonoma.com/recipe/perfect-pie-crust.html">Perfect Pie Crust</a>; 1/4 cup (2 fl. oz./60 ml) cold water; 2 1/4 tsp. (1 package) unflavored powdered gelatin; 3/4 cup (6 oz./180 g) granulated sugar; 1/8 tsp. salt; 3/4 cup (6 fl. oz./180 ml) fresh lemon juice, strained; 1 Tbs. finely grated orange zest; 4 egg yolks, lightly beaten; 1 3/4 cups (14 fl. oz./430 ml) heavy cream; 5 Tbs. (1 1/2 oz./45 g) confectioners&rsquo; sugar; Thinly slivered or grated lemon zest for garnish (optional)

www.williams-sonoma.com

Lemon Chiffon Pie Read ReviewsTart lemon juice is tempered by velvety whipped cream in this classic dessert that makes a bright finish to any meal.

View Original

Share this recipe:

Ingredients

1 rolled-out round <a href="http://www.williams-sonoma.com/recipe/perfect-pie-crust.html">Perfect Pie Crust</a>
1/4 cup (2 fl. oz./60 ml) cold water
2 1/4 tsp. (1 package) unflavored powdered gelatin
3/4 cup (6 oz./180 g) granulated sugar
1/8 tsp. salt
3/4 cup (6 fl. oz./180 ml) fresh lemon juice, strained
1 Tbs. finely grated orange zest
4 egg yolks, lightly beaten
1 3/4 cups (14 fl. oz./430 ml) heavy cream
5 Tbs. (1 1/2 oz./45 g) confectioners&rsquo; sugar
Thinly slivered or grated lemon zest for garnish (optional)