Lemon Chiffon Pie

I'm enjoying a deluge of berries so I'm always on the lookout for desserts that can be enhanced by either raspberries or strawberries. Recently I watched an episode of America's Test Kitchen which featured this lemon pie which I imagined would go well with some berries, either sliced or macerated. I was right.

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Lemon Chiffon Pie

This recipe uses raw egg whites in the filling. You may wish to purchase pasteurized eggs or egg whites if you feel concerned about serving raw egg whites.

Source: America's Test Kitchen
Serves: 8-10

For the crust:

9 whole graham crackers (or 12 digestive biscuits)
3 T sugar
1/8 teas salt
5 T unsalted butter, melted

Heat oven to 325F. Process graham crackers in a food processor until finely ground. You should have 1 1/4 cups crumbs. Add sugar and salt and pulse to combine. Add melted butter and pulse until the mixture resembles wet sand.

Place the crumbs into a 9-inch pie plate. Press crumbs evenly into bottom and up the sides of the plate. Bake until crust is lightly browned, 15-18 minutes. Allow to cool completely.

For the filling:

1 teas unflavored gelatin, divided
4 T water, divided
5 large eggs (2 whole, 3 separated)
1 1/4 c sugar, divided
1 T cornstarch
1/8 teas salt
1 T grated lemon zest plus 3/4 c juice (you may want to mix the two so you don't forget the zest)
1/4 c heavy cream
4 oz cream cheese, cut into 1/2-inch pieces and softened to room temperature

Sprinkle 1/2 teas gelatin over 2 T water in a small bowl and let sit until gelatin has softened, about 5 minutes.  Repeat with a second small bowl, letting 1/2 teas gelatin dissolve in 2 T water.

Whisk 2 eggs and 3 yolks in a saucepan . Add 1 c sugar, cornstarch, and salt and stir well. Whisk in the lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture has thickened and is slightly translucent. The mixture should measure about 170F. Stir in one water/gelatin mixture until dissolved. Remove the pan from the heat and let stand for 2 minutes.

Remove 1 1/4 c curd from the pan and pour it through a fine-mesh strainer placed over a bowl. (This will ensure the curd is completely smooth.) Do not wash the bowl or the strainer. Carefully pour the strained curd into the prepared pie shell and spread into an even layer. Place in the freezer.

Add the remaining gelatin/water mixture and the cream cheese to the remaining curd in the saucepan and whisk to combine. If the curd has cooled and the cream cheese doesn't melt, place the pan on very low heat and continue stirring until the cream cheese is incorporated. Pour this mixture through the strainer into the bowl.

Whip 3 egg whites on medium-low (best in a stand mixer, but a hand mixer will work, too) until foamy and add the remaining 1/4 c sugar, raising the speed of the mixer to medium-high . Whip until egg whites are glossy and stiff. Add the curd/cream cheese mixture and whip on medium speed until few streaks remain. Scrape the sides of the bowl and stir the mixture until no streaks remain. Remove the pie shell from the freezer and pour the chiffon over the curd, allowing the chiffon to mound a bit in the center. Refrigerate for 4 hours or up to 2 days before serving.

Serve with fresh berries and berry coulis or macerate berries for a few hours before serving. I'm sure this would be equally good with blackberries or blueberries.