I haven’t posted a baking post in I-don’t-know-how-long! It’s not that I don’t bake anymore, I bake something almost weekly (I don’t want to know how much butter I go through in a year), but I haven’t made time to take photos. However, something finally changed, and I managed to take some of this Lemon Chiffon Pie I made yesterday!
I first heard of it on an episode of America’s Test Kitchen that I saw while I was in the US (still is and always will be one of my favorite cooking shows!). It looked great, but I didn’t have time to make it right away. Recently, I had a few spare lemons, and was browsing Foodgawker for lemon-related recipes, when I remembered that I promised Andreas that I’d make this!
The end result is quite nice, fluffy, a little rich, a little foamy, a bit crunchy, and very lemony! It’s really delicious, bright and refreshing!
My crust ended up a bit thick at the corners, and I also had to substitute almost half of the graham cracker crumbs with bread crumbs…
It was a really fun pie to put together, with a graham cracker (ahem…breadcrumb…) crust, lemon curd, and a fluffy chiffon topping.
I used this vegetarian gelatin I had lying around, and didn’t quite know how to convert it. I think I may have ended up using not quite enough, because my pie flops around quite a bit when you take pieces out, but I’d rather have a sloppy piece of pie with a nice texture, so I’m glad it turned out the way it did.