SANDRA'S MILE HIGH LEMON CHIFFON PIE

 

A truly decadent dessert
your family and friends are bound to love...

Prep: 1 Hr.

Yield: 8-10 Servings: (1) 9" Pie

Bake: 10 Mins. (Crust)

 

INGREDIENTS

Crust

1-1/4 cups all purpose flour

1 stick unsalted butter, cold and cut into pieces

1/4 teaspoon salt

1/4 cup ice water (more or less, depending on your humidity)

 

Filling

1 1/2 cups granulated sugar

1/3 cup cornstarch

1 1/2 cups cold water

2 egg yolks, beaten

1/4 cup lemon juice

Pinch of kosher salt

--1 (14-oz. can) Sweetened Condensed Milk (reserve for assembling pie later on)

 

Whipped Cream/Topping, divided

1-3/4 cup heavy whipping cream

1/3 cup sifted confectioners' sugar

1 teaspoon vanilla extract

 

METHOD

Crust

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

 

Preheat oven to 425F.

 

Line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans (or pie ball weights) over foil to weight bottom of crust down while baking.  Bake for 10 to 12 minutes.  Remove from oven and let cool completely before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

 

Filling

In a ‘cold’ small saucepan, mix together water and cornstarch.

When the cornstarch dissolves, add sugar, lemon juice, slightly beaten egg yolks, and kosher salt.

Cook over medium heat stirring constantly until it thickens and comes to a boil.

Remove the thicken lemon mixture from the heat (or cook longer if you’d like it thicker).

Let the filling cool completely before using (but first cover top of filling with plastic wrap to prevent a skin  from forming).

 

Whipped Cream/Topping, divided: (2/3 for incorporating into filling / 1/3 for topping)

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar in batches and continue beating on high speed until stiff peaks form. Add the vanilla extract and whip to incorporate. Set aside.

 

Assemble the Pie

 

In a large mixing bowl, combine lemon pie filling and sweetened condensed milk and stir until they are well combined. Add 2/3rds of the prepared whipped cream (reserving 1/3 for topping); fold together until well combined. Pour the filling into the prepared crust leaving a high mound in center, top with reserved 1/3 of whipped cream, and refrigerate for a minimum of 4 hours until the filling is set. ~ Enjoy!

 

SANDRA'S LUSCIOUS LEMON CHIFFON BARS

A delightful treat that's very
fun to make, and
more exciting to eat...

Yields: (36 bars)
Prep: 15 mins. |
Bake: 50 mins. |
Stand: 1 hr. to cool

Posted by Sandra

INGREDIENTS

***Crust
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
1 teaspoon freshly grated lemon zest

***Filling
4 eggs
2 cups granulated sugar
¼ cup all-purpose flour
Pinch of fine-grained kosher salt
1 teaspoon baking powder
¼ cup freshly squeezed lemon juice
½ teaspoon vanilla extract

***Glaze
1 cup confectioners' sugar
2 to 3 tablespoons freshly squeezed lemon juice

***Garnish
1 teaspoon freshly grated lemon zest

METHOD

Preheat oven to 350 degrees. Line a 9”x13” baking pan with foil so it overlaps ends (for handles to easily remove bars later on), and smooth out any creases. Set aside a baking rack for cooling bars later on as well.

Sift the crust flour and powdered sugar through a sieve into a large mixing bowl. Add the remaining crust ingredients and mix with a hand mixer on low speed until crumbly. Press mixture evenly in bottom of baking pan (I use the flat bottom of a measuring cup to more evenly compress it). Bake for 25 minutes, just until crust is a light golden brown around its edges.

Meanwhile, wash the beaters and large bowl. Once cleaned, began making the filling by adding the eggs and beat until foamy. Sift the sugar, flour, and baking powder into same bowl, and beat until well blended. Add the lemon juice, and vanilla, and then continue beating until filling is light and fluffy.

Remove par-baked crust from oven, and pour filling evenly over it. Return to oven and continue baking for 25 minutes longer, until filling is light golden brown. Place baking pan on cooling rack, and let bars completely cool for 1 hour.

In a medium bowl, prepare glaze by sifting the powdered sugar through a sieve into a small bowl, and began by adding only 1 tablespoon of lemon juice and beat until smooth. Check consistency of glaze, adding a bit more lemon juice at a time until desired drizzling thinness is achieved (it should not be thick like a frosting). Evenly drizzle glaze over bars in pan, and then sprinkle top with 1 teaspoon of lemon zest. Remove from pan onto clean cutting board and release foil from bottom, and then cut into 36 (1-1/2”) bars. - Enjoy!


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Tip: This recipe in total takes about 2 lemons to provide sufficient juicing and zesting quantities ;-) Also, for a prettier presentation I trim the edges off first at times, and then cut into bars.