Lemon Chiffon Pie

This no-bake Lemon Chiffon Pie is light as a feather with a crunchy salty pretzel crust. Ricotta cheese gives it the richness of a cheesecake, but egg whites keep it light and fluffy.

Lemon Chiffon Pie sounds old fashioned, maybe something your grandmother would make.  This is an updated version of a typically sweet lemony dessert.  Nothing wrong with an old stand by, but I think you’ll like this version much better. So what makes this recipe different?  Well the secret is ricotta cheese.  The ricotta gives it the richness of a cheesecake but when combined with egg whites, you get an awesome light and fluffy texture.

There are a couple of steps to making this fabulous pie but it’s not difficult. First you make a pretzel crust with salty pretzels and butter.  Once refrigerated, it will stay in place when you add the pie filling.  Next you’ll make the gelatin, ricotta, lemon juice mixture and refrigerate this for about 15 minutes before adding the beaten egg whites to the ricotta cheese mixture.

 
Finally you have to refrigerate this for several hours before slicing so give yourself enough time. I find it works best if you can make it the night before you plan on serving it. The ricotta not only adds a richness to the filling but it gives it more strength then a typical chiffon pie. When you cut this beautiful pie, the pieces will stay formed.

This is a pie that you should eat within a day or two. Otherwise we’ve found that the pretzel crust gets a bit soggy. A crust made of pretzels is not only easy but the salty crunchy texture is divine with the light and airy filling. 

Adapted from The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People.

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Lemon Chiffon Pie

This no-bake Lemon Chiffon Pie is light as a feather with a crunchy salty pretzel crust. Ricotta cheese gives it the richness of a cheesecake, but egg whites keep it light and fluffy. 

• Author: Barbara Curry
• Prep Time: 5 hours
• Total Time: 5 hours
• Yield: 8 1x
• Category: dessert

Scale 1x2x3x

Ingredients

• CRUST
• 4 ½ ounces mini pretzels, 3 1/2 cups
• ¼ cup sugar
• 12 tablespoons butter, melted
• FILLING
• 1 packet unflavored gelatin, 2 1/4 teaspoons
• 1 tablespoon lemon zest
• ¾ cup lemon juice
• 10 ounces ricotta cheese, 1 1/4 cups
• 1 cup sugar
• pinch salt
• 4 eggs egg whites

Instructions

1.CRUST: Combine pretzels and sugar in a food processor and process until it is fine crumbs. Add melted butter and process until the crumbs are coated. Place in a 9 inch pyrex pie pan and cover with a piece of plastic wrap. Spread the crumbs to coat the bottom and sides of the plate including the rim. Once distributed, press down firmly.

2.FILLING: Place gelatin in a food processor and sprinkle with 1/3 cup of lemon juice. Let stand until it has softened, about 5 minutes.

3.In the microwave, bring remaining lemon juice to a boil. Pour over gelatin and let stand for 2 minutes. Process until gelatin is dissolved, about 1 minute. It should feel smooth to the touch. Add ricotta, 3/4 cup sugar and salt. Process until smooth, about 45 seconds. Pour into a medium bowl and stir in lemon zest. Refrigerate, stirring frequently until the mixture is cool and it has begun to thicken, about 15 minutes. Don’t let it get too thick.

4.Remove from the refrigerator. With an electric mixer, beat egg whites on medium high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar. Increase speed to high and beat until glossy peaks have formed. Stir 1/4 of the egg whites into the ricotta mixture gently folding with a rubber spatula. Add the remaining whites and fold until blended.

5.Pour into the crust and refrigerate for at least 4 hours.