Lemon Angel Chiffon Pie

Page 157

Cuisine: North American | Course Type: Pies and Tarts

(3 reviews)

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Recipe Review

A lovely light lemon flavor - a great dessert. This was my first time making lemon curd. The instructions warn against allowing it to boil, and so one stirs-stirs-stirs. I didn't quite get the temperature up to the recommended, but came close - at my altitude things boil at a lower temperature.

The lemon curd is strained - I found very little was strained out, and would be tempted to skip the straining next time. The cooled curd is folded into whipped cream.

Then a soft italian meringue is prepared (syrup prepared, egg whites beaten with sugar, syrup added), and the three were folded together.

The flavor of this is very nice. I might like it to be a bit more intensely lemon, but there is nothing wrong with this at all. I forgot to make the raspberry sauce, but I imagine it would be a fine complement.

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