Ingredients and Weight:
For the Crust:
* Graham cracker crumbs: 1 1/2 cups (150g)
* Melted butter: 1/4 cup (60g)
For the Filling:
* Lemon juice: 1 1/2 cups (360ml)
* Sugar: 1 1/2 cups (300g)
* Eggs: 6 large
* Salt: 1/4 teaspoon (1.5g)
* Flour: 1/4 cup (30g)
* Butter: 1/2 cup (113g), melted
For the Topping:
* Whipped cream: 2 cups (500g)
* Lemon zest: 1 tablespoon (5g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of an 8-inch (20cm) springform pan.
- Bake for 10-15 minutes, until golden brown. Let cool completely.
- In a large bowl, whisk together lemon juice, sugar, eggs, salt, and flour.
- Pour over the cooled crust and bake for 30-35 minutes, or until the center is set and no longer wobbles.
- Let cool completely.
- In a medium bowl, beat butter and lemon zest until well combined. Spread over the cooled filling.
- Top with whipped cream and garnish with additional lemon zest if desired.
Nutritional Information:
- Serving size: 1 slice
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 10g
Dish Characteristics:
- Light and fluffy filling
- Refreshing lemon flavor
- Creamy and tangy topping
- Perfect for special occasions or warm-weather desserts
User Comments:
- "This pie was absolutely delicious! The lemon flavor was perfect and the crust was flaky and buttery."
- "I loved the combination of the sweet and tangy flavors. This pie is a keeper!"
- "This is the best lemon chiffon pie I've ever had. It's so light and airy, and the topping is to die for."
Special Precautions and Tips:
- If you don't have a springform pan, you can bake the pie in a regular pie plate. Just be sure to trim the excess crust around the edges.
- To make sure the pie is set, insert a toothpick into the center. If it comes out clean, the pie is done.
- Let the pie cool completely before topping with whipped cream. This will help prevent the whipped cream from melting.
