lemon curd chiffon pie
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
-
9whole graham crackers, broken into large pieces
-
1/2 cchopped pecans
-
3 Tbspsugar
-
1/4 tspvanilla extract
-
1/8 tspsalt
-
5 Tbspbutter, melted
- FOR THE FILLING
-
1 1/2 cheavy whipping cream
-
3 Tbspsugar
-
3 1/2 tspvanilla extract
-
1 jar(11 ounces) lemon curd
-
1 pkg(8 ounces) cream cheese, softened
-
1 Tbspgrated lemon peel
-
1 1/2 tspunflavored gelatin
-
1/3 clemon juice
-
1 Tbsplimoncello
- FOR THE BERRY SAUCE
-
1/2 ptfresh raspberries
-
1/2 ptfresh blueberries
-
1/2 ptstrawberries
-
1/4 csugar
-
1 Tbspseedless raspberry jam
-
1 Tbsplemon juice
-
1 Tbspraspberry liqueur
How To Make lemon curd chiffon pie
-
1Place 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.
-
2In 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.
-
3In 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT