Chiffon pie is delicious and requires no baking of the filling. It’s quick, easy, pretty, fluffy and really fun to eat!
Many chiffon pie recipes call for uncooked beaten egg whites. Given the salmonella issues with raw eggs, I’m not comfortable with that technique. Instead, I use whipped cream for fluff and gelatin for firmness. I used the Cook’s Illustrated recipe for Lemon Chiffon Pie for inspiration. I’ve adapted and modified it to be low carb and sugar and gluten free.
Here’s an overview of how to make lemon chiffon pie: Make a crust, bake it and cool it. The filling is made in 2 parts – cook the lemon mixture and cool it. Make whipped cream, and then mix the two. Pour the mixture into the waiting pie crust and refrigerate. The crust and pie need to cool for 2 hours so make sure to plan accordingly. My low carb and gluten free Almond Flour Crust works great for this recipe.
This is not very much work but looks quite fancy. This pie made everyone at our dinner party very happy!
- Almond Flour Crust in 9" pie plate, fully baked and cooled
- 1/4 cup water
- 1 envelope unflavored gelatin
- 3/4 cup xylitol plus a little more to taste if necessary, divided
- 1 cup fresh lemon juice
- 4 large egg yolks
- 5 teaspoons grated lemon peel, divided
- 1/8 teaspoon salt
- 1 1/4 cups chilled heavy cream
- Put water in small bowl, sprinkle gelatin on top and let sit until ready to use.
- In a medium saucepan, whisk 1/2 cup xylitol, lemon juice, egg yolks, 4 teaspoons lemon peel, and salt, until mixed. Whisk over medium heat until mixture registers 160° F. If you don't have a thermometer, whisk about 6-8 minutes or until mixture thickens slightly. Make sure not to boil. Taste after 3 minutes and add a little more xylitol if desired.
- Remove from heat and whisk in gelatin mixture. Place saucepan in refrigerator, or transfer to a bowl, and let cool, uncovered, until lemon mixture is cool to the touch, about 30- 45 minutes. It's OK if it cools for longer and gets firm.
- Make whipped cream: Pour cream into the bowl of a standing mixer or a large bowl. Using the standing mixer with whisk attachment, or an electric mixer, beat cream and 3/8 cup xylitol on medium speed until it starts to thicken. Increase speed to medium high and then high and continue beating until medium-stiff peaks form. Taste when partially beaten and add a little more xylitol to taste if you'd like it sweeter.
- Add cooled lemon mixture to whipped cream in bowl and beat on medium-low until fully mixed. This will take about a minute if the lemon mixture is not completely firm. If the lemon mixture is firm, than it will take a few minutes to fully incorporate the lemon and whipped cream.
- Using a spatula, scrape mixture into cooled pie crust and smooth. Refrigerate pie until filling is set, about 2-3 hours. Decorate top with 1 teaspoon grated lemon peel if desired.