Fruit juice adds variety to basic recipe
The season for lemon pie is upon us.
Lemon pies consistently rank in the top five in popularity among Americans in the spring and summer seasons. From Easter weekend to Labor Day weekend, lemon pie is a top-five flavor, month in and month out. (Number-one during this period is apple pie.)
How do we know that? Research companies recruit consumers who agree to keep "food diaries" every day, and share what they cook and eat with the research companies. Differences in pie filling preferences are noted year to year, and between age groups and geographic regions. Preferences among the roughly 20 most popular pie fillings are continuously monitored.
The year 2007 is shaping-up to be a challenging one for American lemon growers. An unusual "Arctic blast" blew across citrus fields in California and Arizona in late January, causing severe crop damage. Virtually all domestic lemons are grown in California and Arizona.
Still, fresh lemons and lemon juice will be available in U.S. supermarkets at reasonable prices. In addition to domestic production, the U.S. imports lemons and lemon juice from Mexico and Argentina. And thanks to the powerful punch of lemons, the Lemon Chiffon Pie recipe featured here requires relatively little lemon juice and grated lemon peel.
A homemade dessert still completes the meal. Desserts are disproportionately popular with aging American "Baby Boomers"; 33 percent of all Boomers' dinners end with a dessert.
For a perfect lemony treat, Karo offers its recipe for Lemon Chiffon Pie. Tart and tangy, slightly sweet, with a subtle lemon aroma, Lemon Chiffon Pie has a smooth, light texture. The filling looks similar to a meringue, but it is richer and creamier — silky, like chiffon. Light corn syrup maximizes the silky texture. Lemon zest is visible in the filling, and each bite of this pie renders a wonderful, gentle lemony aftertaste.
This is a convenient no-bake pie recipe. The filling is initially simmered on the stove for a few minutes, but for most of the time the recipe is in various states of chilling. For added convenience, the recipe calls for a pre-made graham cracker pie shell.
With its lovely pastel hues, Lemon Chiffon Pie is perfect for a Spring banquet. And at just 220 calories per serving, Lemon Chiffon Pie is also a light topper at the end of a hot summer night. Consider serving with hot beverages like tea or coffee, or chilled beverages like iced tea, lemonade or limeade.
This recipe also offers alternate filling recipes for refreshing Pomegranate Chiffon Pie or tangy Orange Chiffon Pie.
½ cup lemon juice½ cup cold water1 envelope unflavored gelatin¼ cup sugar1 teaspoon grated lemon peel¼ cup light corn syrup2 drops yellow food coloring, optional2 cups (about 4 ounces) nondairy whipped topping, thawed1 (9-inch) graham cracker crustPour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let set 5 minutes.Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup, and food coloring, if desired.Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.Makes 1 pie.Nutrition Information Per Serving: Serving Size: 1/8 th pie, Calories: 220, Total Fat: 9g, Saturated Fat: 4g, Cholesterol: 0mg, Sodium: 95mg, Carbohydrates: 33g, Dietary Fiber: 0g, Sugars: 18g, Protein: 2g<b>Alternate flavor ideas</b>• Pomegranate chiffon pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.• Orange chiffon pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.
