I mentioned in a previous post that I would challenge myself to try new and different recipes. Encouraging myself to take on desserts I haven’t made before, as well as exciting dinner menus and attempt to find healthier styles of cooking. I will attempt to share some of these recipes if I can but not every one as I use some of my secret recipes for my business.
My first step was to go through almost every cookbook and recipe I have, to find something that tickled my fancy and that I had never in my life cooked before, or something that has always scared me off.
Lemon Chiffon Pie. Now, I love to tempt people with things sweet and I adore eggs, so this recipe had both without being too sweet yet tangy and smooth. This recipe described the pie to be light, soft and silky. Wow I had to make sure mine was all of these.
We were off to a barbecue at our friends house for the Rugby League grand final and I had said I would bring dessert so this could not be a failure. With a feeling I trepidation I began to make something I had never before attempted. Crumb crust is the easy part it was the filling I was worried about.
The filling was stirring eggs yolks, sugar gelatine rind and juice over simmering water, this can’t be too difficult, it only had to be slightly thickened. It was the next bit that had me concerned, the mixture had to cool to the consistency of an unbeaten egg white….what?? Checking, checking, checking. It’s now I realise that even though I cook regularly I never really took notice of this sort of thing with the egg white. Oh well, take a chance.
The thing I loved when I picked this recipe was the fact there was no baking to be done, it was all about the egg yolk mixture and the egg white beating being just right to make the setting perfect.
When it was time for dessert to be served at the barbecue that night I knew this was the real test. The pie may not look as good as in the book, not quite as swirly looking on top of the filling but I was hoping it would be tasty. Cutting into it, it was soft and smooth. Good so far. Now for the taste test.
Pow!! What a flavour! We all bit into our first taste of the pie and the lemon flavour was there without being overpowering and the sweetness worked well with the tang. It was smooth in texture, light and silky just as it should be. Yes, the taste of ‘sweet’ success was in my mouth. Beautiful. Seconds were requested so it can’t have been too bad and I got plenty of compliments. Will definitely make this one again and work on the look.
Here’s the photo of the finished product. The recipe is from the Sweet Old Fashioned Favourites, Women’s Weekly Cookbook.
Lemon Chiffon Pie
1¾ cups plain sweet biscuits.
125g butter, melted.
1/3 cup castor sugar
3 teaspoons gelatine
2 teaspoons grated lemon rind
1/3 cup lemon juice
1/3 cup water
1/3 cup caster sugar, extra.
Combine biscuit crumbs and butter in bowl, mix well. Press firmly overt base and side of 23cm pie plate. Refrigerate 30 minutes or until firm.
Combine egg yolks, castor sugar, gelatine, rind, juice and water in heatproof bowl. Stir over simmering water until mixture has thickened slightly. Remove from heat, pour into large bowl, cover, cool to room temperature. Mixture should be set to about the consistency of unbeaten egg white before adding remaking ingredients.
Beat the egg whites in small bowl with electric mixer until soft peaks form, add extra sugar gradually, beat until dissolved between additions; fold through lemon mixture in 2 batches.
Pour into cold pie base. Serves 6-8.
Can be made a day ahead. Store in the fridge.
Have a go at this one if you enjoy lemon desserts. Serve it with cream or ice cream or both.