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lemon curd chiffon pie

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For lemon curd chiffon pie

  • 9
    whole graham crackers, broken into large pieces
  • 1/2 c
    chopped pecans
  • 3 Tbsp
    sugar
  • 1/4 tsp
    vanilla extract
  • 1/8 tsp
    salt
  • 5 Tbsp
    butter, melted
  • FOR THE FILLING
  • 1 1/2 c
    heavy whipping cream
  • 3 Tbsp
    sugar
  • 3 1/2 tsp
    vanilla extract
  • 1 jar
    (11 ounces) lemon curd
  • 1 pkg
    (8 ounces) cream cheese, softened
  • 1 Tbsp
    grated lemon peel
  • 1 1/2 tsp
    unflavored gelatin
  • 1/3 c
    lemon juice
  • 1 Tbsp
    limoncello
  • FOR THE BERRY SAUCE
  • 1/2 pt
    fresh raspberries
  • 1/2 pt
    fresh blueberries
  • 1/2 pt
    strawberries
  • 1/4 c
    sugar
  • 1 Tbsp
    seedless raspberry jam
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    raspberry liqueur

How To Make lemon curd chiffon pie

  • 1
    Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack.
  • 2
    In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon peel until blended; set aside. Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set.
  • 3
    In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.
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