Saturday, May 8, 2010
Lemon Chiffon Pie
1/4 cup cold water
2 1/4 tsp (1 pkg ) unflavored powdered gelatin
3/4 cup sugar
1/8 tsp salt
3/4 cup lemon juice (approx 6-7 lemons)
1 Tbsp fresh orange zest or 1/2 Tbsp dried
4 large egg yolks, lightly beaten
1 1/4 cups heavy cream
1/4 cup confectioners sugar
1 cookie crumb crust (make it or buy it)
5 Tbsp unsalted melted butter
Bag of gingersnaps
Have an ice bath at hand in a bowl half filled with ice and water.
In a sauce pan, pour 1/4 cup water and sprinkle gelatin....let it sit 5-10 minutes until it softens and swells.
In the mean time, juice those lemons and add sugar, salt, zest and egg yolks. Take this mixture and dump it into the sauce pan with the gelatin, and cook for 6-8 min over med heat, stirring constantly until it gets a little thick. Then put the sauce pan into the ice water bath, so that the mixture gets cold to the touch.
When the lemon mixture is cold....grab a medium sized bowl and a mixer. Take your heavy cream and the confectioners sugar and whip it up until it's thick. Then dump it into your cooled lemon mixture. Fold the two together gently until smooth and homogeneous.
Pour the combined mixture into the pie crust and place in the fridge to chill...about 4 hours...and yes you have to wait that long...its gotta thicken :)
To make your own cookie crust...take about 1 1/4 cups gingersnaps (until you have 2-1/4 cups of processed crumbs) and process till fine. Pour into bowl, add melted butter and 3 Tbsp of sugar. Mix well till moistened. Press firmly into a 9 inch pie pan and bake at 350 for about 8 min.
2 1/4 tsp (1 pkg ) unflavored powdered gelatin
3/4 cup sugar
1/8 tsp salt
3/4 cup lemon juice (approx 6-7 lemons)
1 Tbsp fresh orange zest or 1/2 Tbsp dried
4 large egg yolks, lightly beaten
1 1/4 cups heavy cream
1/4 cup confectioners sugar
1 cookie crumb crust (make it or buy it)
5 Tbsp unsalted melted butter
Bag of gingersnaps
Have an ice bath at hand in a bowl half filled with ice and water.
In a sauce pan, pour 1/4 cup water and sprinkle gelatin....let it sit 5-10 minutes until it softens and swells.
In the mean time, juice those lemons and add sugar, salt, zest and egg yolks. Take this mixture and dump it into the sauce pan with the gelatin, and cook for 6-8 min over med heat, stirring constantly until it gets a little thick. Then put the sauce pan into the ice water bath, so that the mixture gets cold to the touch.
When the lemon mixture is cold....grab a medium sized bowl and a mixer. Take your heavy cream and the confectioners sugar and whip it up until it's thick. Then dump it into your cooled lemon mixture. Fold the two together gently until smooth and homogeneous.
Pour the combined mixture into the pie crust and place in the fridge to chill...about 4 hours...and yes you have to wait that long...its gotta thicken :)
To make your own cookie crust...take about 1 1/4 cups gingersnaps (until you have 2-1/4 cups of processed crumbs) and process till fine. Pour into bowl, add melted butter and 3 Tbsp of sugar. Mix well till moistened. Press firmly into a 9 inch pie pan and bake at 350 for about 8 min.
The Begining
Today my mother and I made a Lemon Chiffon Pie, and while it chilled in the fridge, I informed other friends of my latest creation. The typical oohs and ahhs abounded, and requests for the recipe came pouring in. Having pondered the idea of a blog for sometime, I sat down with my mother, and we decided to start The Ugly Pie. This blog is dedicated to all cooks, whose food tastes amazing, but doesn't quite measure up to the picturesque photos in the Martha Stewart books. Nothing I have made up to this point looks like it should....as my fiance so eloquently put it...my cake looked like a lump, but tasted damn fine.
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