Lemon Curd Chiffon Pie

Name: Lemon Curd Chiffon Pie
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 pints fresh blueberries; 5 Tbsps butter, melted; 227 grams package cream cheese, softened; 2 teaspoons unflavored gelatin; 9 larges whole graham crackers, broken into large pieces; 357 milliliters heavy whipping cream; 312 grams jar lemon curd; 1 Tbsp lemon juice; 1 Tbsp grated lemon peel; 55 grams chopped pecans; 1 pints fresh raspberries; 1 Tbsp seedless raspberry jam; 1 Tbsp raspberry liqueur; 0 teaspoons salt; 1 pints fresh strawberries; 50 grams sugar; 3 teaspoons vanilla extract

You can never have too many dessert recipes, so give Lemon Curd Chiffon Pie a try. One serving contains 644 calories, 7g of protein, and 43g of fat. This recipe serves 8. A mixture of heavy whipping cream, butter, raspberry jam, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 40 minutes. Users who liked this recipe also liked Pumpkin Chiffon Pie with a Double-Chocolate Crust, Lemon Cake Roll With Lemon Curd Filling, and Autumn Pumpkin Chiffon Cake.

Instructions

Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs.

Ingredients you will need

Graham Crackers

Vanilla

Pecans

Sugar

Salt

Equipment you will use

Food Processor

Add the butter; process until blended.

Ingredients you will need

Butter

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.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Cream Cheese

Lemon Curd

Lemon Peel

Vanilla

Cream

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Whipped Cream

Lemon Juice

Lemon Curd

Limoncello

Gelatin

Crust

Equipment you will use

Microwave

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.

Ingredients you will need

Berries

Fruit

Juice

Seeds

Sugar

Jam

Equipment you will use

Sauce Pan

Blender

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.

Ingredients you will need

Raspberry Liqueur