Lemon Curd Chiffon Pie Recipe

Name: Lemon Curd Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 whole graham crackers, broken into large pieces; 1/2 cup chopped pecans; 3 tablespoons sugar; 1/4 teaspoon vanilla extract; 1/8 teaspoon salt; 5 tablespoons butter, melted; 1-1/2 cups heavy whipping cream; 3 tablespoons sugar; 3 teaspoons vanilla extract; 1 jar (11 ounces) lemon curd; 1 package (8 ounces) cream cheese, softened; 1 tablespoon grated lemon zest; 1-1/2 teaspoons unflavored gelatin; 1/3 cup lemon juice; 1 tablespoon limoncello; 1/2 pint fresh raspberries; 1/2 pint fresh blueberries; 1/2 pint fresh strawberries; 1/4 cup sugar; 1 tablespoon seedless raspberry jam; 1 tablespoon lemon juice; 1 tablespoon raspberry liqueur

Servings: persons

9 whole graham crackers, broken into large pieces
1/2 cup chopped pecans
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons butter, melted
1-1/2 cups heavy whipping cream
3 tablespoons sugar
3 teaspoons vanilla extract
1 jar (11 ounces) lemon curd
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
1-1/2 teaspoons unflavored gelatin
1/3 cup lemon juice
1 tablespoon limoncello
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/2 pint fresh strawberries
1/4 cup sugar
1 tablespoon seedless raspberry jam
1 tablespoon lemon juice
1 tablespoon raspberry liqueur

1
Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended.
2
Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350u00b0 for 10-12 minutes or until light golden brown. Cool completely on a wire rack.
3
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 zest until blended; set aside.
4
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.
5
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.
6
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. Garnish servings with sauce.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 9 whole graham crackers, broken into large pieces, 1/2 cup chopped pecans, 3 tablespoons sugar, 1/4 teaspoon vanilla extract, and more.

Yes, Lemon Curd Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Chiffon Pie

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