Day 3 - When life gives you Lemons...make Pie!

Day 3

Lemon Chiffon Pie/Strawberry Chiffon Pie, Chantilly Creme and Basic Pie Dough (Mealy)

Lemon Chiffon Pie
2 Mini Chiffon Pies - 1 Lemon, 1 Strawberry

 

I realized on day 3 that my love for pies is based on my love of fruit pies. I never tried a chiffon pie, turtle pie or any cream pie, so I guess I am not a "Lover of Pie" as I proclaimed.  Whenever given a choice of pie, I pretty much stick to what I know. I typically choose apple, sweet potato or pumpkin. I am not a fan of creamy, whipped cream and pudding like textures so I have completely over looked anything that looks like mountains of fluffy meringue. One man's trash is another man's treasure. Today the class is split into 2 flavors, lemon or strawberry chiffon. I hold my breath and HOPE I am given strawberry and not lemon. I really am not a fan of lemon, I don't want it floating in my drinking water, squeezed over my seafood and definitely don't want a big mushy pie of lemon!! EXHALE and SIGH...I am given lemon!! Uhhhhhhhh! Today I am up to my elbows in lemon chiffon and trying to keep an open mind. I ask Chef Bravo if we HAVE to do lemon and her response is "It is delicious!!" I know as an aspiring pastry chef, I am not going to be a enthusiastic about everything I bake. As I attempt to master the skill of baking and pastry arts, I have to be able to execute all desirable desserts.  The world is filled with preferences and today I will do my best to create a delicious Lemon Chiffon Pie for someone to treasure. When Chef Bravo gives you lemons...make Lemon Chiffon pie :-)

RECIPES

 

Lemon Chiffon Pie

Yield: Two, 9" Pies

Pie Shells, Prebaked (Mealy Dough)

 

Fillings:

Water - 14 oz

Lemon Juice - 5 oz

Sugar, granulated - 4 oz

Salt - pinch

Lemon, zest - 1/2 lemon

Cornstarch - 2 oz

Water (for slurry) - 2 oz

Egg Yolks - 2 oz

Butter, unsalted - 1/2 oz

 

Chiffon:

Egg Whites - 5 oz

Sugar, granulated - 3 oz

 

Preparation:

Place the water, lemon juice, sugar, salt, and lemon zest in a pot; bring to a boil.

Place the cornstarch in a dry bowl, using the water indicated for slurry; slowly pour it into the cornstarch, a little at a time, and whisk until all the cornstarch is dissolved . Make sure there are no lumps.

Add egg yolks to the cornstarch mixture.

Once the juice mixture comes to a boil, temper the egg-cornstarch mixture and add to boiling liquid. Bring the liquid back to a boil; cook for 2 minutes, whisking constantly.

Remove from heat and add butter.

Whisk until butter is completely melted.

Whip egg whites with the amount of sugar indicated for chiffon.

When egg whites reaches a stiff peak, remove from mixer and fold in the lemon filling with a spatula (while the lemon mixture is still hot)

Pour this mixture the prebaked shells. Smooth slightly; let cool. Garnish as desired.

 

Creme Chantilly

Ingredients:

Cream, heavy - 1 lb

Sugar, confectioner's - 1 oz

Extract, Vanilla - .25 oz

 

In chilled bowl, whip all ingredients until desired consistency. Use immediately or refrigerate.